Gina MacKinnon’s Pan Sauteed Pork with Mint Tarragon Champagne® Mango Garlic Sauce

Ingredients:

  • 8 pork tenderloin chops, butterflied: 1 inch thick
  • freshly ground black pepper to taste
  • 1 1/2 tsp unsalted butter
  • 1 1/2 tsp olive oil
  • 2 Champagne® mangos, pitted, skinned and medium diced
  • 4 sprigs fresh tarragon, approximately 2 inches long
  • 5 large mint leaves
  • 2-3 cloves of garlic, minced
  • 1 cup dry white wine
  • salt to taste

Instructions:

Season chops with salt and pepper to taste.

Heat the unsalted butter and olive oil in a large non-reactive skillet over high heat. Place chops in the skillet and brown for 1 minute, turn, and brown for another minute. Cover the pan and reduce the heat to low. Cook the pork for an additional 3 minutes.

Remove the chops and place in a covered Dutch oven. Place the dish in an oven preheated to 200°. Drain all but 2 teaspoons of pork drippings. Sauté garlic for 1-2 minutes on medium high heat. Add diced mango and fresh herbs and sauté until gently wilted. Deglaze pan with cup of dry white wine. Bring sauce to a gentle boil. Reduce heat to low and let simmer for 10 minutes. Remove from heat and puree with a food processor or hand held blender. Strain sauce through a fine meshed sieve.

Place sauce into pot and keep on low heat. Remove pork chops from oven. Pour 1/4 of sauce onto plate. Place 2 butterflied pork chops in center. Garnish with tarragon sprig between chops and 1 mint leaf on top of each chop. If desired, sprinkle brunoised mango on top of chops.

This recipe was created for the Champagne® mango by the New England Culinary student, Gina MacKinnon.

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