Pork Tenderloin with Spicy Pineapple-Mango Sauce
David and I enjoy entertaining at home and hosting dinner parties for friends and family. It’s fun to have people over, spending time together and sharing our “foody” passion with them! We like to serve our guests sumptuous as well as “not so” elaborate dishes. Either way, the end result is what counts but it’s even better when a recipe is not that complicated!
As I mentioned in my video’s intro, many people are not very familiar with certain cuts of meat. I think I can safely say that beef tenderloin is a very popular and well-known cut of beef. The tenderloin is located under the ribs, next to the backbone. It’s a muscle that doesn’t really work that much therefore it’s the most tender cut of beef. The actual filet mignon is from the end of the tenderloin.
The same applies to pork and its tenderloin. Now let’s not confuse pork loin and pork tenderloin which are different cuts from different areas. One is from the backbone framework (loin) and the other from the butt (tenderloin). Also a pork loin, which is bigger in size, is a cut of meat you want to cook slowly on low temperature versus the tenderloin that’s oblong (about 12 inches long and 2 1/2-inches wide) and smaller in size, is a cut of meat that is meant to be cooked quickly at high temperature.
One quality I like about pork is that it’s a lean meat. That’s probably why it is often referred to as “the other white meat”. If you are on a low-fat diet, this is definitely a meat you want to consider. Although chicken is lean as well, pork is leaner.
Here are a couple of tips… This Pork Tenderloin with Spicy Pineapple-Mango Sauce recipe I’m sharing with you today is quick to prepare and the key to achieving success is to have your “mise en place” ready. For those of you who are not familiar with this term, it means that all your ingredients are measured, cut, juiced, etc. and your kitchen tools are out and ready to be used when needed.
Make sure not to overcook the pork tenderloin. Cook to an internal temperature of 140ºF and when it’s removed from the heat, let it rest on a cutting board, covered loosely with foil because it will continue to cook slightly while you’re concentrating on the sauce. Also don’t be afraid of that little orange guy (habanero). Of course it brings some heat to the dish but not as much as you might think due to the juices from the mango and pineapple taming it down a little.
It’s an elegant recipe that you’ll want to serve at your next dinner party. The combination of flavors, marry really well with this cut of meat. This is the perfect dish to make when you want to surprise everyone’s taste buds! Here are more delicious pork tenderloin recipes; Stuffed Pork Tenderloin, Pork Tenderloin Vitali, Maple Mustard Pork Tenderloin, and more to come…
Bon Appétit!
To learn how to prepare a mango, click on this link… How to Cut a Mango
Here are more great pork recipes that you just have to try…
– Crown Roast of Pork
– Udon Noodle Soup
– Pulled Pork Enchilada
– Asian Sesame Pork Chops
– Ultimate Slow Cooker Chili
– Tourtière
– Soufflé Mexican Omelet
and for even more pork recipes, click on this link… Recipe Category • Pork
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Pork Tenderloin with Spicy Pineapple-Mango Sauce
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Ingredients
- 1 large pork tenderloin, silverskin removed
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 1/2 tbsp. olive oil tips & tricks
- 1 large mango, peeled and diced (reserve 1/4 cup) Footnote
- 1 cup pineapple, diced (reserve 1/4 cup)
- 1 tbsp. ghee butter
- 1 large habañero pepper, seeded, ribs removed and finely chopped
- 1 red pepper, finely chopped (roughly the same amount than the habañero)
- 2 large cloves garlic, pressed
- 1 tbsp. fresh ginger, finely chopped
- 2 tbsp. honey tips & tricks
- 1 pinch ground Himalayan sea salt
- 1/4 cup 35% heavy cream
Directions
- Preheat oven to 375ºF.
- Remove the silverskin from the tenderloin and season generously with freshly ground black pepper; set aside.
- In an ovenproof skillet over medium-high heat, add oil and when it gets hot, add pork tenderloin. Cook one side until brown, about 1 1/2 minutes.
- Flip the meat over and transfer to the preheated oven. Cook for 18 to 20 minutes or until the internal temperature reaches 140ºF to 145ºF.
- Remove from the heat and transfer the pork onto a cutting board. Cover loosely with foil to rest and set aside.
- While the pork is cooking, using a juicer, add pineapple and mango; process and set aside - the recipe calls for a total of ¾ cup.
- Remove the fat from the skillet with a paper towel using tongs.
- Set the heat to medium and add ghee; scrape the bottom of the pan to dislodge any brown bits.
- When it gets 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 the heat to medium-low and simmer until the liquid reduces by half, about 12 to 15 minutes.
- Just 5 minutes before the end, add the reserved finely chopped mango and pineapple; stir and cook until warm.
- Slice the pork and place on warm serving plates. Spoon the sauce over and sprinkle on chopped cilantro, if desired. Serve with potatoes and steamed veggies.
Notes
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