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Cook Time:25 minsAdditional Time:5 minsTotal Time:30 minsServings:2Yield:2 servingsJump to Nutrition Facts

Cook Time:25 minsAdditional Time:5 minsTotal Time:30 minsServings:2Yield:2 servings

Cook Time:25 mins

Cook Time:

25 mins

Additional Time:5 mins

Additional Time:

5 mins

Total Time:30 mins

Total Time:

30 mins

Servings:2

Servings:

2

Yield:2 servings

Yield:

2 servings

Jump to Nutrition Facts

Cook Mode(Keep screen awake)Ingredients8 ounces pork tenderloin, (see Tips for Two), trimmed of fat½teaspoonchopped fresh rosemary½teaspoonchopped fresh thyme½teaspoonkosher salt, divided½teaspoonfreshly ground pepper, divided1teaspoonextra-virgin olive oil2tablespoonsbrown sugar1tablespoonred-wine vinegar1 tablespoon dry sherry, (see Note)2teaspoonsfinely chopped fresh ginger1medium mango, peeled and diced

Cook Mode(Keep screen awake)

Ingredients

8 ounces pork tenderloin, (see Tips for Two), trimmed of fat

½teaspoonchopped fresh rosemary

½teaspoonchopped fresh thyme

½teaspoonkosher salt, divided

½teaspoonfreshly ground pepper, divided

1teaspoonextra-virgin olive oil

2tablespoonsbrown sugar

1tablespoonred-wine vinegar

1 tablespoon dry sherry, (see Note)

2teaspoonsfinely chopped fresh ginger

1medium mango, peeled and diced

DirectionsPreheat oven to 400 degrees F.Rub pork with rosemary, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a medium oven-proof skillet over medium-high heat; add the pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F for medium, 12 to 15 minutes. Transfer the pork to a cutting board and let rest 5 minutes.Return the pan to medium-high heat. (Use caution because the handle will still be very hot.) Add sugar, vinegar, sherry and ginger; cook, stirring constantly, until the sugar is melted, about 1 minute. Stir in mango and remove from the heat. Transfer the mixture to a blender or food processor. Puree until smooth. Slice the pork and serve with the sauce.TipsTips for Two: Tightly wrap leftover pork tenderloin and freeze for up to 6 months. Dice and add to soups; add strips to stir-fries; sauté with potatoes and onions for a quick hash.Tip: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.Originally appeared: EatingWell Magazine, March/April 1992

Directions

Preheat oven to 400 degrees F.Rub pork with rosemary, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a medium oven-proof skillet over medium-high heat; add the pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F for medium, 12 to 15 minutes. Transfer the pork to a cutting board and let rest 5 minutes.Return the pan to medium-high heat. (Use caution because the handle will still be very hot.) Add sugar, vinegar, sherry and ginger; cook, stirring constantly, until the sugar is melted, about 1 minute. Stir in mango and remove from the heat. Transfer the mixture to a blender or food processor. Puree until smooth. Slice the pork and serve with the sauce.TipsTips for Two: Tightly wrap leftover pork tenderloin and freeze for up to 6 months. Dice and add to soups; add strips to stir-fries; sauté with potatoes and onions for a quick hash.Tip: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

Preheat oven to 400 degrees F.

Rub pork with rosemary, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a medium oven-proof skillet over medium-high heat; add the pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F for medium, 12 to 15 minutes. Transfer the pork to a cutting board and let rest 5 minutes.

Return the pan to medium-high heat. (Use caution because the handle will still be very hot.) Add sugar, vinegar, sherry and ginger; cook, stirring constantly, until the sugar is melted, about 1 minute. Stir in mango and remove from the heat. Transfer the mixture to a blender or food processor. Puree until smooth. Slice the pork and serve with the sauce.

Tips

Tips for Two: Tightly wrap leftover pork tenderloin and freeze for up to 6 months. Dice and add to soups; add strips to stir-fries; sauté with potatoes and onions for a quick hash.

Tip: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

Originally appeared: EatingWell Magazine, March/April 1992

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Nutrition Facts(per serving)297Calories6gFat38gCarbs24gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.