Recipe by Chef Luis Aguilar
I like serving it with Basmati rice and fresh, steamed asparagus.
Top Review by K
Alright - I'm notoriously a bad cook. My previous menu mostly included cereal with milk and take-out. Call me crazy, but I got ambitious a little bit ago, and decided I was going to cook up a meal for a date. It must have been divine intervention, because for some reason I actually chose this intimidating recipe. Well - hallelujah! Amazingly it turned out fantastic! I even impressed my gourmet chef boss with the left-overs. I am very impressed with this one. Thanks! I'm serving it tonite for a dinner date - also including rice and maybe some bread - most likely bisquits and honey (ok - so I'm no gourmet). I think this also goes well with a semi-dry white wine.
- 1 tablespoon olive oil
- 1⁄2 red bell pepper, julienned
- 1⁄2 yellow bell pepper, julienned
- 2 tablespoons capers
- 1⁄2 cup prepared sweet-and-sour mix (available in beverage stores and in many supermarkets) or 1⁄2 cup margarita mix (available in beverage stores and in many supermarkets)
- 3⁄4 cup heavy cream
- 1⁄2 cup thinly sliced fresh mango
- 1 teaspoon Tabasco sauce
- salt and pepper
- 4 (3 ounce) pieces pork loin
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 2⁄3 cup chopped pistachio nut
- 1⁄3 cup fresh breadcrumb
- 1 large egg
- 2 tablespoons water
- 6 tablespoons peanut oil (as needed)
- 6 medium shrimp, peeled and deveined,cut in half crosswise
Directions See How It's Made
- Preheat oven to 250°F.
- In a medium, nonstick sauté pan, heat the olive oil over medium-high heat.
- Add the peppers and capers and cook, stirring, 2 minutes.
- Add the sweet-and-sour or margarita mix, bring to a boil, and cook until slightly thickened and reduced by half, 3-5 minutes .
- Stir in the cream, mango, and Tabasco.
- Simmer another 3 minutes, or until the sauce is thick enough to coat the back of a spoon.
- Season with salt and pepper to taste.
- Cover and set aside.
- Place each piece of pork between 2 sheets of plastic wrap and pound them until they are slightly less than 1/4 inch thick.
- Set aside.
- Combine the flour with the teaspoon of salt and spread onto a large plate.
- Mix the pistachios and the breadcrumbs on a separate plate.
- Lightly beat the egg with the water in a shallow bowl or a dish with sides.
- Heat 4 tablespoons of the peanut oil in a large skillet over medium-high heat.
- When the oil is very hot, dredge the pork cutlets in the flour, dip them in the egg, then lay them in the pistachio nuts, sprinkling any bare spots to cover.
- Add them to the skillet as they're ready, but do not crowd the pan.
- Cook in batches, if necessary, adding more oil as needed.
- Turn the cutlets as they brown, taking care not to burn the nuts, and cook the other side, 2-2 1/2 minutes per side.
- Transfer the cooked pork to an ovenproof platter and place in the oven to keep warm.
- Add the shrimp to the hot skillet and cook for 15-30 seconds per side.
- Arrange 3 shrimp on top of each portion of pork and spoon some of the mango sauce over top.