| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs, Meats, Vegetables |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Finely ground nuts; such as macadamias, |
|
|
; pecans, or |
|
|
; hazelnuts, or a |
|
|
; combination of all |
|
|
; 3* |
| 1/4 |
c |
Flour |
| 1 |
|
Egg beaten with 2 tablespoons milk |
| 2 |
|
Boneless pork tenderloins; (12 ounces each) |
|
|
; each cut in half |
| 2 |
tb |
Vegetable oil |
| 2 |
c |
Mango pulp; fresh or canned** |
| 2 |
c |
Chicken stock |
| 1/2 |
c |
Light cream; optional |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Butter |
| 2 |
|
Red bell peppers; seeded and cut into |
|
|
; fine julienne |
| 1/2 |
lb |
Snow peas |
INSTRUCTIONS
* To grind the nuts, put them in a food processor and pulse them until
finely ground; do not overdo this step or the nuts will turn oily and
pasty.
** To make fresh mango pulp, peel and seed 4 ripe mangoes and puree in a
blender or food processor. Add some of the chicken stock and puree until
smooth.
TO COOK THE TENDERLOINS: Preheat the oven to 450° F. In three separate
shallow bowls place the flour, eggs and nuts. Dip the pork pieces, on all
sides, including the ends, in the flour, eggs and nuts, making sure to
completely coat them with the nuts. In a 10-inch skillet over moderate
heat, heat the vegetable oil and saut. the pork on all sides until golden
brown. Transfer the browned pork to a baking pan and roast for 20 to 25
minutes or until the internal temperature reaches 160° F.
TO MAKE THE SAUCE: While the tenderloins are cooking, combine the mango
pulp, chicken stock and cream in a saucepan and season with salt and pepper
to taste. Simmer over low heat until hot.
TO MAKE THE GARNISH: In a large skillet, heat the butter and saut. the bell
peppers for a minute. Add the snow peas to the peppers, cover the skillet
and steam, over low heat, for a minute or two or until the vegetables are
cooked through but still crisp; season with salt and pepper to taste.
TO SERVE THE TENDERLOIN: Cut the tenderloins into 1/2-inch slices and
center a few slices on the plate. Top the pork with saut.ed snow peas and
red pepper and spoon the mango sauce around the pork.
Converted by MC_Buster.
Per serving: 996 Calories (kcal); 75g Total Fat; (67% calories from fat);
17g Protein; 63g Carbohydrate; 141mg Cholesterol; 4591mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 14
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”