RECIPE TITLE "Pork Tenderloin with Mango-Ginger Sauce - Filetillos de Cerdo con Salsa de Mango y Jengibre "
Source: Cuba Cocina! Copyright 1994 by Joyce Lafray
Serves 6 --- easy
HThe sauce for this recipe can be made ahead and kept in the refrigerator for a couple of days, or frozen and kept for up to 2 months.
Besure to choose mangoes that are soft to the touch and smell aromatic at the ends. The flavor is similar to a combination of peach and pineapple.
2 (1-pound) pork tenderloins
2 tablespoons olive oil
2 teaspoons fresh rosemary, or I teaspoon dried
2 teaspoons fresh thyme, or 1 teaspoon dried
1 teaspoon freshly cracked pepper
Salt, to taste
4 garlic cloves, peeled and cut In half lengthwise
3 pounds mangoes, peeled and cut into chunks
1/2 cup brown sugar
1/8 cup red wine vinegar
1/8 cup cider vinegar
1/4 cup dry sherry
3 tablespoons grated fresh ginger
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Preheat the oven to 425 °F.
To prepare the pork, brush with olive oil. Using your hands, coat well with herbs, pepper, and salt. Make slits in several places in the tenderloins and insert garlic pieces. Place on a rack sprayed with olive oil and put in a roasting pan. Roast about 12 minutes, then reduce heat to 325 °F. Roast 15 to 20 minutes longer, or until internal temperature registers 160' F. Turn roast and cook another 5 to 10 minutes. Transfer to a carving board and allow to stand for about 10 minutes to cool.
To prepare mango-ginger sauce, purée the mangoes in the container of a food processor or blender. Pour into a medium saucepan. Add the brown sugar, vinegars, sherry, and ginger. Heat over medium heat until sugar dissolves. Remove from heat.
Carve loins into thin slices. Spoon sauce over and garnish with sprigs of fresh herbs. Serve with yuca with Creole Seasoning Sauce (page 183) and fresh green beans.
Cuba Cocina! Here is the most complete guide ever to the robust and soul-satisfying flavors of Cuba, both the traditional or classico foods and the exciting nuevo dishes rapidly becoming so popular here and on the island. Caribbean food expert and long-time fan and proponent of Cuban cuisine in America, Joyce LaFray has included hundreds of recipes from home cooks and restaurants that reflect the vigorous and flavorful cooking of this tropical island. The pages of ¡Cuba Cocina! are fitted with the tantalizing scents of garlic, citantro, tomato, sweet peppers, and those ubiquitous favorites, black beans and rice.Distinctively delicious recipes include fresh red snapper served with a tangy citantro-lime sauce, a crab dish that incorporates crisp plantains and a mango vinaigrette, and a Creole stewed shrimp prepared in the style of the province of Santiago de Cuba. Alongside the traditional arroz con pollo, ropa vieja, pollo frito and roast suckling pig are recipes for nuevo-style roast turkey with black bean stuffing. ginger-sherried roast pork, and pork medallions with yuca and mojo.To accompany all these dishes are more than two dozen recipes for salsas, and great tropical fruit and vegetable offerings such as fluffy calbaza souffle and eggplant stuffed with ripe tomatoes, peppers, and raisins.On the more indulgent side there are dozens of island cocktails, with and without alcohol. and a sumptuous array of aaah-inspiring desserts: flan with rum sauce, mango-coconut cake, and acreamy custard called natilla. Cuban traditionalists will love the mamey sapote and mango ice cream. For those new to Cuban cooking. an exhaustive glossary covers the essential terms and ingredients. a shopping list offers Cuban names for major ingredients, and a detailed technique section discusses preparing uncommon fruits, vegetables, shellfish, and more,¡Cuba Cocina! means Cuba Cooks! and as this book so amply demonstrates, that activity is cause for celebration.