Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 1-1/2 cups finely ground nuts, such as macadamias, pecans, or hazelnuts, or a combination
- 1/4 cup flour
- 1 egg, beaten with 2 tablespoons milk
- 2 (12 ounces each) boneless pork tenderloins, each cut in half
- 2 tablespoons vegetable oil
- 2 cups fresh or canned mango pulp (see Notes)
- 2 cups chicken stock
- 1/2 cup light cream
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 2 red bell peppers, seeded and cut into fine julienne
- 1/2 pound snow peas
In 3 separate shallow bowls, place the nuts, flour, and egg. Dip the pork pieces, on all sides, including the ends, in each bowl, making sure to coat the pork tenderloins completely with the nuts. In a 10-inch skillet over moderate heat, heat the vegetable oil and saute the pork on all sides until it's golden brown. Transfer the browned pork to a baking pan and roast for 20 to 25 minutes, or until the internal temperature of the pork reaches 160 degrees F.
To make the sauce: While the tenderloins are cooking, in a saucepan, combine the mango pulp, chicken stock, and cream, if using, and season with salt and pepper. Simmer over low heat until hot.
To make the garnish: In a large skillet, heat the butter and saute the bell peppers for a minute. Add the snow peas to the peppers, cover the skillet, and steam over low heat for a minute or two, or until the vegetables are cooked through but still crisp. Season with salt and pepper.
To serve the tenderloin: Cut the pork tenderloins into 1/2-inch slices and center a few slices on each plate. Top the pork with sauteed snow peas and red peppers and spoon the mango sauce around the pork.
Notes: To grind the nuts, put them in a food processor and pulse them until finely ground. Do not overdo this step or the nuts will turn oily and pasty.
To make fresh mango pulp, peel and seed 4 ripe mangoes and puree in a blender or food processor.
Yield: 4 servings
Source: Burt Wolf's Origins, Cayman Island (PBS)
Used with permission