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Pork Tenderloin with Gingered Mango Sauce
Source: Eating Well

Tips for Two: Tightly wrap leftover pork tenderloin and freeze for up to 6 months. Dice and add to soups; add strips to stir-fries; sauté with potatoes and onions for a quick hash.Tip: The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

Rating:
Prep Time: 25 minutes
Cook Time: 30 minutes
Difficulty: Difficult

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Pork Tenderloin with Gingered Mango Sauce
8 oz  pork tenderloin
0 1/2 tsp  kosher salt
2 tbsp  brown sugar
Directions
  1. Preheat oven to 400° F.
  2. Rub pork with rosemary, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a medium oven-proof skillet over medium-high heat; add the pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 145° F for medium, 12 to 15 minutes. Transfer the pork to a cutting board and let rest 5 minutes.
  3. Return the pan to medium-high heat. (Use caution because the handle will still be very hot.) Add sugar, vinegar, sherry and ginger; cook, stirring constantly, until the sugar is melted, about 1 minute. Stir in mango and remove from the heat. Transfer the mixture to a blender or food processor. Puree until smooth. Slice the pork and serve with the sauce.

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