El Charro Cafe’s Roasted Pork with Mango (Puerco con Mango)Tracy
- 1 garlic head
- water; as needed
- 2 pork tenderloins (1 pounds each) (or 2 to 3 pounds boneless pork loin)
- 2 Tablespoons flour
- salt, to taste
- freshly-ground black pepper, to taste
- 1 Cup mango preserves or mango chutney
- 1 Cup apricot jam
- 1 Tablespoon cinnamon
- 1 Tablespoon nutmeg
- 1/2 Cup brown sugar (packed)
- 2 Tablespoons cornstarch
- 1 mango (to 2); sliced
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.
Source: Catherine Emmett