Mango Glazed Pork Tenderloin
Tonight, I managed to get dinner served before 8 PM – yay me! Which is awesome, since we were then able to sit outside and enjoy dinner on the patio in the warm spring air. (Even more awesome when you consider that dinner has been consistently being served at like 10 PM lately). It was a perfect night for it, too. The weather was nice and cool – but not too cool, you know? The only thing that maybe could have been a little bit better was if Miss Thing hadn’t been in one of her moods. The joys of having a teenager.
Anyhow – this pork tenderloin was an inspiration love-child that I had tonight when I realized that I had four mangoes that were all ripe right now that I had completely forgotten about. They came in this week’s FFTY box, and were a little under ripe when they first arrived. So naturally, I stuck them in a brown paper bag to finish ripening… and promptly forgot about them. Boo.
Given that they were very ripe, I had to come up with a plan to use them up quickly. I had a pork tenderloin that I also needed to make tonight, so I decided to use three of the mangos in this dish, and use the fourth in a Mango Avocado Salsa that I served on the side. These mangoes were much smaller than the ones that I used to make Mango Ice Cream and Mango Curd from the last time I received Mangos in my box, but they are also a different variety. Aside from being smaller, they also peeled much easier and were sweeter and creamier.
Overall, I’d say the dish was a success – Mr. Man’s word on it was “you could totally make this again, and I wouldn’t mind” – which when translated, from Mr. Man Speak actually means “Wow, this is really good.” He generally saves the backhanded compliments for the dishes he really likes – so it’s a Good Thing. Miss Thing liked it, but probably would have liked it better if she hadn’t gotten hung up on the whole “it has mangos in it” thing. Sometimes she gets something in to her head, and nothing will dissuade her from her point of view. I can only hope that as long as I keep shoving new foods at her, sooner or later she’ll overcome her aversion to anything different. The glaze didn’t stick quite as well as I might have hoped, but it was still delicious, and the spicy mango puree that slid off was delicious with a piece of crusty No-Knead Bread that we had with dinner as well.
- 1lb Pork Tenderloin
- 1 cup Pureed Mango
- 2 tbs Brown Sugar
- 3 cloves Garlic
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Kosher Salt
- 4-6 slices Proscuitto
- Preheat oven to 450°
- Oil a baking dish
- Wrap the Tenderloin with the slices of proscuitto and place in oiled baking dish
- Puree the brown sugar, garlic, cayenne pepper and mango together in a blender until smooth
- Add kosher salt to taste
- Pour mango puree over the proscuitto wrapped tenderloin
- Place baking dish in oven and roast until tenderloin reaches an internal temperature of 135°
- Remove from oven and baking dish and cover with foil to rest until internal temperature reaches 145°
- Slice and serve with Mango Avocado Salsa, if desired