| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
La times, Latimes1 |
8 |
servings |
INGREDIENTS
|
|
[Puerco con Mango] |
| 1 |
|
Garlic head |
|
|
Water |
| 2 |
|
Pork tenderloins; (1 lb ea) |
|
|
(or 2 to 3 lbs boneless pork loin) |
| 2 |
tb |
Flour |
|
|
Salt and pepper |
| 1 |
c |
Mango preserves or mango chutney |
| 1 |
c |
Apricot jam |
| 1 |
tb |
Cinnamon |
| 1 |
tb |
Nutmeg |
| 1/2 |
c |
Brown sugar -; (packed) |
| 2 |
tb |
Cornstarch |
| 1 |
|
Mango – (to 2); sliced |
INSTRUCTIONS
Peel garlic cloves and puree in blender with 1 tablespoon water. Measure 2
tablespoons puree; reserve remaining puree for another use. Coat pork with
flour, then rub in garlic puree and salt and pepper to taste. Place meat on
rack in shallow roasting pan. Mix mango preserves, apricot jam, cinnamon,
nutmeg and sugar and coat meat with mixture. Roast at 450 degrees 10
minutes, then lower heat to 350 degrees and roast until internal
temperature reaches 155 degrees and juices run clear when knife is inserted
into center of roast, about 15 minutes total cooking time for pork
tenderloins, about 45 minutes total cooking time for pork loin. Remove meat
to cutting board. Allow meat to rest 10 minutes before cutting. Cut into
thin slices and arrange on serving platter or individual plates. Skim fat
from pan juices. Dissolve cornstarch in 1/4 cup water and stir into juices.
(Juices will be hot enough that sauce will thicken without additional
cooking.) Strain sauce, if necessary. Insert mango slices between pork
slices. Pour sauce over pork. Yields 6 to 8 servings.
Each of 8 servings: 373 calories; 538 mg sodium; 69 mg cholesterol; 3 grams
fat; 65 grams carbohydrates; 24 grams protein; 0.92 gram fiber
Recipe Source: Los Angeles Times - 10-28-1998 Recipe from "El Charro Cafe"
by Carlotta Dunn Flores (Fisher Books; $24.95)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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