Pork Tenderloin with Mango

Categories: Pork
Yield: 4 servings

2-3 lb pork tenderloin
2 tb Flour
2 tb Garlic puree
1 c Mango preserves or mango
-chutney
1 c Apricot jam
1 tb Ground cinnamon
1 tb Ground nutmeg
Salt; to taste
Pepper; to taste
1/2 c Packed brown sugar
Fresh mango slices
2 tb Cornstarch; mix in 1/4 c
-water

Build fire.

Coat tenderloin with flour. Rub in garlic puree, salt and pepper. Blend
together preserves or chutney, jam spices, and brown sugar. Coat meat with
mixture.

Smoke in hot pit until internal 145-150F. Place pan under meat to catch
drippings. Allow to rest for about 10 minutes.

Meanwhile, skim fat from drippings to make sauce. Add dissolved corn starch
into drippings and mix well. Strain if necessary.

Cut into thin slices and insert mango slices between each meat slice on a
warm serving plate. Pour sauce over sliced meat.

NOTES : Garlic purree is made by combining peeled garlic cloves and a
little water in a blender.

Recipe by: Adapted from El Charro Cafe - Tucson Arizona

Posted to bbq-digest by Bill Ackerman on Apr 16,
1999,
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