Recipe: Rum Point Club Restaurant Nut Crusted Pork Tenderloin with Mango Sauce

NUT CRUSTED PORK TENDERLOIN

FOR THE TENDERLOINS:
1 1/2 cups finely ground nuts, such as macadamias, pecans, or hazelnuts, or a combination of all 3*
1/4 cup flour
1 egg beaten with 2 tablespoons milk
2 boneless pork tenderloins (12 ounces each) each cut in half
2 tablespoons vegetable oil
FOR THE SAUCE:
2 cups mango pulp, fresh or canned**
2 cups chicken stock
1/2 cup light cream (optional)
Salt and freshly ground black pepper
2 tablespoons butter
TO GARNISH:
2 red bell peppers, seeded and cut into fine julienne
1/2 pound snow peas

TO COOK THE TENDERLOINS:
Preheat the oven to 450 degrees F.

In three separate shallow bowls place the flour, eggs and nuts. Dip the pork pieces, on all sides, including the ends, in the flour, eggs and nuts, making sure to completely coat them with the nuts.

In a 10-inch skillet over moderate heat, heat the vegetable oil and saute the pork on all sides until golden brown. Transfer the browned pork to a baking pan.

Roast for 20 to 25 minutes or until the internal temperature reaches 160 degrees F.

TO MAKE THE SAUCE:
While the tenderloins are cooking, combine the mango pulp, chicken stock and cream in a saucepan and season with salt and pepper to taste. Simmer over low heat until hot.

TO MAKE THE GARNISH:
In a large skillet, heat the butter and saute the bell peppers for a minute. Add the snow peas to the peppers, cover the skillet and steam, over low heat, for a minute or two or until the vegetables are cooked through but still crisp; season with salt and pepper to taste.

TO SERVE:
Cut the tenderloins into 1/2-inch slices and center a few slices on the plate. Top the pork with sauteed snow peas and red pepper and spoon the mango sauce around the pork.

*To grind the nuts, put them in a food processor and pulse them until finely ground; do not overdo this step or the nuts will turn oily and pasty.

**To make fresh mango pulp, peel and seed 4 ripe mangoes and puree in a blender or food processor. Add some of the chicken stock and puree until smooth.

Makes 4 servings
Executive Chef David Brown, Rum Point Club Restaurant, Cayman Islands
From: Susan,IL - 08-28-99