Pork Tenderloin with Mango

Pork Tenderloin with Mango Ingredients

2 2-3 lb pork tenderloin	1 tb Ground nutmeg
2 tb Flour	Salt; to taste
2 tb Garlic puree	Pepper; to taste
1 c Mango preserves or mango	1/2 c Packed brown sugar
1 c Apricot jam	Fresh mango slices
1 tb Ground cinnamon	2 tb Cornstarch; mix in 1/4 c

Instructions for Pork Tenderloin with Mango

Build fire. Coat tenderloin with flour. Rub in garlic puree, salt and pepper. Blend together preserves or chutney, jam spices, and brown sugar. Coat meat with mixture. Smoke in hot pit until internal 145-150F. Place pan under meat to catch drippings. Allow to rest for about 10 minutes. Meanwhile, skim fat from drippings to make sauce. Add dissolved corn starch into drippings and mix well. Strain if necessary. Cut into thin slices and insert mango slices between each meat slice on a warm serving plate. Pour sauce over sliced meat. NOTES : Garlic purree is made by combining peeled garlic cloves and a little water in a blender. Recipe by: Adapted from El Charro Cafe - Tucson Arizona Posted to bbq-digest by Bill Ackerman on Apr 16, 1999, converted by MM_Buster v2.0l.

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apricot	Brown Sugar	Cinnamon	Cornstarch
Flour	Garlic	Mango	Pork
Salt

Pork Corn Garlic

for flavor and categorization

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