Recipe: Pork Cutlets with Mango Sauce (blender or food processor)

PORK CUTLETS WITH MANGO SAUCE

FOR THE SAUCE:
1 large ripe mango
2 tablespoons mango chutney
2 teaspoons Dijon mustard
2 tablespoons lime juice
1/2 teaspoon ground cumin
Scant 1/4 teaspoon cayenne pepper
1/8 teaspoon salt
2 tablespoons water
1 tablespoon minced cilantro
FOR THE PORK:
1 pork tenderloin, about 3/4 pound
2 teaspoons canola oil, divided use
1 cup thinly sliced onions
2 medium cloves garlic, peeled and minced
2 to 3 teaspoons water
1/8 teaspoon salt
Freshly ground black pepper (to taste)
1/4 cup dry white wine (or substitute chicken broth or water)

TO PREPARE THE SAUCE:
With a small sharp paring knife, remove the skin from the mango. Cut away the flesh from the large center pit in large chunks and put into a food processor or blender. Puree. Add chutney, mustard, lime juice, cumin, cayenne, salt and water; process to blend. Add the cilantro and set aside.

TO PREPARE THE PORK:
Cut the tenderloin in 1/2-inch slices. Place between sheets of plastic wrap and pound with the smooth side of a meat mallet. Set aside.

Heat 1 teaspoon oil in a large nonstick skillet set on medium heat. Add onions and saute 3 minutes.

Add garlic, reduce heat to medium-low and continue cooking 5 minutes.

Add teaspoons of water as you need them to prevent the onions from sticking to the pan. Remove from the pan and set aside.

Put 1/2 teaspoon oil in the pan and set on medium-high heat. Quickly saute the pork slices in batches, about 1 minute on each side, or until cooked through. (Add the remaining 1/2 teaspoon oil as needed.) Sprinkle lightly with salt and pepper. Remove the pork from the pan and hold in a warm oven.

Place the hot pan back on the burner and deglaze with wine, broth or water. Simmer a couple minutes.

Turn heat to medium-low and add mango sauce and any juices that have gathered around the pork. Simmer a few minutes to heat through.

Spoon sauce over the pork and serve.

Makes 4 servings
Source: Healthy Cooking by Rosemary Stanton