Pork Tenderloin With Smoky Mango Sauce Recipes

PORK TENDERLOIN WITH MANGO RELISH

Steps:

• In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.

PORK TENDERLOINS WITH MANGO SAUCE

Steps:

• Preheat oven to 400°F (200°C).Brush tenderloins with oil and rub with rosemary and thyme. Place on an oiled rack in a roasting pan.Sauce:Purée mangoes in the blender. In a saucepan, combine puréed mangoes, sugar, wine vinegar, white wine and ginger. Stir over low heat, keeping mixture under a boil, until sugar dissolves. Remove from heat and season.Pork tenderloins:Roast 10 minutes. Reduce heat to 325°F (160°C).and roast about 15 minutes more or until a meat thermometer inserted in the middle of the meat reads 160°F (70°C) and meat shows just a hint of pink when cut. Transfer tenderloins to a cutting board, cover with foil and let stand 10 minutes.Cut tenderloins into thin slices. Spoon mango sauce into four plates, arrange slices over sauce and serve immediately.

PORK TENDERLOIN WITH MANGO SAUCE

Steps:

• Pat pork tenderloin dry. Season with salt and pepper. Bake at 325 degrees for 30-40 minutes. Peel mango skin and cut into cubes. In a medium sauce pan, bring 1 cup water to a boil. Add sugar and mango. Let simmer until reduced to about 1/2 cup. Slice onion into rings. Pour 1 tsp olive oil into anothe sauce pan under medium heat. Saute onion rings until soft, about 5 minutes. Set aside when done. Finely chop shallots, garlic and ginger. Chop yellow peppers. Add 1 tsp olive oil to same sauce pan. Saute shallots until translucent. Add garlic and ginger, saute for one minute. Add half chopped peppers, cooking until soft. Stir in chutney and curry. Stir in mango sauce. Cook until thickened. Heat 1 tsp olive oil in sauce pan. Saute remainder of yellow peppers until tender. Add onion rings. Remove pork tenderloin when cooked. Set aside for 5 minutes, then slice into 1/2-inch pieces. Serve pork slices over onions and peppers. Cover with mango sauce.

ROASTED PORK WITH SMOKY RED PEPPER SAUCE

Steps:

• Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.
• Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.
• Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.

PORK TENDERLOIN WITH MANGO CHUTNEY

Steps:

• Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
• Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.

PORK TENDERLOIN WITH SPICY PINEAPPLE-MANGO SAUCE

Steps:

• 1. Preheat oven to 375ºF. Remove silverskin and season with freshly ground black pepper. In an oven-proof skillet over medium-high heat, add oil and when hot place pork tenderloin. Cook one side until brown. Flip meat over, transfer into the preheated oven and cook for 18 to 20 minutes or until the internal temperature reaches 140ºF to 145ºF. Remove from heat and transfer pork onto a cutting board; set aside.
• 2. Meanwhile, chop mango first to determine the equal amount needed for pineapple. In a juicer, add pineapple and mango; process and set aside (should have around ¾ cup). After removing pork tenderloin from the pan, remove fat with paper towel using tongs.
• 3. Return skillet on medium heat and add butter; scrap the bottom of the pan to dislodge brown bits. When hot, add habanero and red peppers; sauté until soft, about 2 minutes. Add garlic and ginger; sauté for 1 minute. Add juice mixture and season with honey and salt; whisk until blended. Add cream, whisk and bring to a simmer. Reduce heat to medium-low and simmer until liquid reduces in half, about 12 to 15 minutes. Just 5 minutes before the end, add the finely chopped mango and pineapple; stir and cook until warm.
• 4. Slice pork and place in warm serving plates. Spoon sauce over pork and sprinkle fresh cilantro on top. Serve with potatoes and steamed veggies
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tX-34g3TLlM

SEARED PORK TENDERLOIN WITH A SMOKY MAPLE SAUCE

Steps:

• Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours.
• Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan.
• In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired.
• Serve pork in slices with a drizzle of sauce.
• This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.

PORK TENDERLOIN WITH MANGO CHUTNEY

Steps:

• Chutney: Peel, halve and seed mango, cut into 1/2 inch cubes.
• Combine mango with all the other ingredients in a deep heavy sauce pot.
• Cook, uncovered until it begins to simmer gently.
• Continue cooking for about 10 minutes, simmering until thickened.
• Cool, cover tightly and refrigerate.
• It will keep for about 1 week in the refrigerator.
• Bring to room temperature or warm for serving.
• Tederloins: Season lightly with salt and pepper.
• Roast pork on a rack in a shallow roasting pan.
• Insert meat thermometer.
• Roast uncovered in a 350 degree oven for 25-35 minutes or until the thermometer registers 145-155 degrees.
• Slice and top with chutney.

PORK TENDERLOIN WITH SMOKY MANGO SAUCE

Steps:

• Sprinkle pork evenly with paprika and garlic salt. Cook on a well-oiled grill over medium heat for about 30 to 35 minutes, turning occasionally, or until pork reaches 150°F internally. While pork is cooking, prepare Smoky Mango Sauce. Stir together mango, onion, brown sugar, lime juice and paprika in a small saucepan and bring to a boil; reduce heat and simmer, covered, for 15 minutes. Let cool slightly, then puree in a blender or small food processor. Add liquid smoke to taste. Cut pork thinly on the diagonal and transfer to a platter. Serve with mango sauce and garnish with diced mango and chopped parsley.