Recipe for pork tenderloin with mango

One of the most popular Nuevo Latino offerings at the glamorous La Guarida paladar is this delectable pork dish sweetened with grilled, ripe mangoes. The sweet peppers give a subtle kick that goes well with simple sides of creamy black beans and plain white rice.

Pork tenderloin

with mangoes

Start to finish: 45 minutes

Servings: 4 to 6

2 large, ripe but firm mangoes

4 to 6 tablespoons olive oil

1/2 cup finely chopped yellow onion

1 1/2 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

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 mango.

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 the diced mango, cilantro, wine, broth and 1/2 tablespoon of the lime juice. Cook, stirring often, over medium-low heat until the mango cooks down and the 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 the remaining olive oil to rub each slice, then season them with salt and pepper.

Preheat a grill or grill pan to medium-high.

Halve, pit and peel the remaining mango, then cut the fruit into 10 to 12 slices. Drizzle the remaining lime juice and about 2 teaspoons of the oil over the mango. Set aside.

Grill the pork for 3 to 5 minutes on each side, or until browned and cooked through. A couple minutes before the pork is done, add the mango to the grill.

If using a grill, place the mango slices in a grill basket or on a sheet of heavy-duty foil poked with holes. If using a grill pan, place the slices directly on the pan. Grill the mango pieces until they are hot, but still hold their shape.

To serve, place a pool of the butter on each serving plate top with 2 or 3 pieces of pork and 2 or 3 slices of mango, then sprinkle with parsley.

Recipe from Beverly Cox and Martin Jacobs’ "Eating Cuban,” Stewart, Tabori and Chang, 2006.