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  • Pork Tenderloin With Mangoes

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  • 2 large, ripe but firm mangoes, divided
    4 to 6 tablespoons olive oil, divided
    1/2 cup finely chopped yellow onion
    11/2 teaspoons minced garlic (about 1 clove)
    1 to 2 fresh "ajis cachucha" or other sweet, piquant red peppers, seeded and diced
    1 tablespoon chopped fresh cilantro or parsley, plus more minced parsley for garnish
    1/2 cup white wine
    3/4 cup chicken broth
    1 1/2 tablespoons lime juice, divided
    1 tablespoon butter (optional)
    1 1/2 to 2 pounds pork tenderloin
    Salt and freshly ground black pepper, to taste
    Peel, pit and dice one of the mangoes.
    In a large skillet, heat 2 tablespoons of the oil over medium-high. Add the onion, garlic and chilies and saute until slightly softened, about 2 to 3 minutes.
    Stir in diced mango, the cilantro or parsley, the wine, broth and 1/2 tablespoon of the lime juice. Cook, stirring often, over medium-low heat until mango cooks down and sauce smooths out, 15 to 20 minutes. Mix in the butter, if using.
    Meanwhile, cut the tenderloin into 1- to 1 1/2-inch-thick slices. Place each slice between sheets of plastic wrap and pound with a meat mallet until about 1/2 inch thick.
    Use 1 to 2 tablespoons of remaining olive oil to rub each slice, then season them to taste with salt and pepper.
    Preheat a grill or grill pan to medium-high.
    Halve, pit and peel remaining mango, then cut fruit into 10 to 12 slices. Drizzle remaining lime juice and about 2 teaspoons of remaining oil over mango. Set aside.
    Grill pork for 3 to 5 minutes on each side, or until browned and cooked through. A couple minutes before pork is done, add sliced mango to grill.
    If using a grill, place mango slices in a grill basket or on a sheet of heavy-duty foil poked with holes. If using a grill pan, place slices directly on pan. Grill mango pieces until they are hot, but still hold their shape.
    To serve, place a pool of sauce on each serving plate top with 2 or 3 pieces of pork and 2 or 3 slices of mango, then sprinkle with minced parsley.
    Makes 4 to 6 servings.
    — Recipe from "Eating Cuban," by Beverly Cox and Martin Jacobs.
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