Pork Medallions With Mangos and Amaretto
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
directions
- Peel and dice one mango. Peel the other four mangos and cut off the cheeks.
- Poach cheeks in barely simmering water for 2-3 minutes. Reserve in water, covered.
- Cut the tenderloin into 8 medallions and dredge in flour seasoned with salt and pepper.
- Saute medallions in hot butter for 3 minutes on each side. Transfer to a plate and keep warm.
- To the skillet add the chopped shallots and cook until softened.
- Add the diced mango and cook for a couple of minutes. Add white wine scraping the bottom. Reduce by about half over high heat.
- Add amaretto and cognac and reduce further.
- Add stock and continue cooking about 3 minutes. Stir and season to taste with salt and pepper.
- Puree the mixture and strain it back into the skillet or just use a stick blender.
- Bring the juices to a boil.
- In a food processor, with motor running, (or use stick) add and blend mango mixture, the heavy cream and the butter.
- Keep warm.
- To serve, divide pork medallions among 4 plates and top with a slice of poached mango. Spoon the sauce over the meat.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.