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5 from 4 votes

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!
Prep Time15 minutes
Cook Time35 minutes
Passive Time0 minutes
Total Time50 minutes
Servings: 2
Author: Francine Lizotte
Course: Main Course
Cuisine: Fusion
Keyword Dinner Party, Easy Recipe, Gluten Free, Low Sodium/No Sodium, Pork, Spicy

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 pink 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.