David and I enjoy entertaining at home and hosting dinner parties for friends and family. It is 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” ostentatious dishes. Either way, the end results is what counts but it is even greater when a recipe is not that complicated!
As I mentioned in my video’s intro, many people are not too 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. Tenderloin is located near the butt which is a muscle that doesn’t really work that much therefore it is 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 be confused with 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 who’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 is 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… The 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 it. Cook to an internal temperature of 140ºF and when it is removed from the heat and resting on a cutting board, 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 is an elegant recipe that you will 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!
- 1 large pork tenderloin, silverskin removed
- Freshly ground black pepper, to taste
- 1 1/2 tbsp. extra virgin olive oil
- 1 large mango, peeled and chopped (RESERVE 1/4 CUP) *SEE FOOTNOTE
- 1 cup pineapple, cubed (RESERVE 1/4 CUP) *SEE FOOTNOTE
- 1 tbsp. ghee butter
- 1 large habañero pepper, seeded, ribs removed and finely chopped
- 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
- 1 pinch Himalayan sea salt
- 1/4 cup 35% heavy cream
FOOTNOTE: Reserve a 1/4 cup of each (mango and pineapple) finely chopped to add at the end for the sauce.