El Charro Cafe's Roasted Pork With Mango

Recipe Ingredients

1		Garlic head
		Water - as needed
2		Pork tenderloins - (1 lb ea)
		(or 2 to 3 lbs boneless pork loin)
2 tablespoons	30ml	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Mango preserves or mango chutney
1 cup	237ml	Apricot jam
1 tablespoon	15ml	Cinnamon
1 tablespoon	15ml	Nutmeg
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
2 tablespoons	30ml	Cornstarch
1		Mango - (to 2) - sliced

Recipe Instructions

Peel garlic cloves and puree in blender with 1 tablespoon water. Measure 2 tablespoons puree; reserve remaining puree for another use. Coat pork with flour, then rub in garlic puree and salt and pepper to taste. Place meat on rack in shallow roasting pan. Mix mango preserves, apricot jam, cinnamon, nutmeg and sugar and coat meat with mixture.

Roast at 450 degrees 10 minutes, then lower heat to 350 degrees and roast until internal temperature reaches 155 degrees and juices run clear when knife is inserted into center of roast, about 15 minutes total cooking time for pork tenderloins, about 45 minutes total cooking time for pork loin.

Remove meat to cutting board. Allow meat to rest 10 minutes before cutting. Cut into thin slices and arrange on serving platter or individual plates.

Skim fat from pan juices. Dissolve cornstarch in 1/4 cup water and stir into juices. (Juices will be hot enough that sauce will thicken without additional cooking.) Strain sauce, if necessary. Insert mango slices between pork slices. Pour sauce over pork.

This recipe yields 6 to 8 servings.

Each of 8 servings: 373 calories; 538 mg sodium; 69 mg cholesterol; 3 grams fat; 65 grams carbohydrates; 24 grams protein; 0.92 gram fiber

Description:

"{Puerco con Mango}"

Source:
The Los Angeles Times, 10-28-1998

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