Pork Tenderloin with Spicy Pineapple-Mango Sauce
If you're looking for something deliciously different and elegant to serve, try this Pork Tenderloin with Spicy Pineapple-Mango Sauce recipe!
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
Footnote: Reserve 1/4 cup of each (mango and pineapple) finely chopped to add at the end for the sauce.