It was to do more blogging in November. I started out fine and then the month got away from me. What was I doing? Well, Thanksgiving for one. I deviated from the traditional turkey, dressing, sweet potatoes, etc. and made this pork recipe. I had made it before and it was a big hit. As it should be - I got it from a friend who is a terrific cook.
Pork Tenderloins
3 small Hormel tenderloins or 2 of the Costco ones.
Carmelized Mango Sauce
8 cups chicken stock
2 T olive oil
1 white onion, coarsely chopped (I prefer a small one)
4 cloves garlic, minced
2 mangos, peeled, pitted and coarsely chopped
1/4 cup light brown sugar
2 T chopped cilantro
Place stock in a medium saucepan over high heat and reduce to 4 cups. Heat oil in a skillet over medium heat, add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the mango and cook for 2 minutes. Add the onions, garlic and mango mix to stock along with the brown sugar and cook until mango is very soft, and falling apart, approximately 30 minutes. With an immersion blender, process until smooth. Stir in cilantro.
Spice Rub
1/4 cup brown sugar
1 T paprika
1/2 tsp. garlic powder
1 1/2 tsp. chili powder
1 tsp. kosher salt
1 tsp. pepper
In a small bowl mix all ingredients together. Coat each tenderloin with the spice run and place all three in the oven bag, not touching. It is easier if you put the oven bag on a sheet pan first. Pour sauce overtenderloins and close up bag. Cut 4 slits in top of oven bag and bake in 375 oven for 45 minutes.
.JPG)
