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Pork Tenderloins with Mango Sauce https://www.metro.ca/userfiles/image/recipes/Filets-porc-mangue-3262.jpg PT15M PT30M PT55M
Preheat oven to 400°F (200°C). Brush tenderloins with oil and rub with rosemary and thyme. Place on an oiled rack in a roasting pan. Sauce: Purée mangoes in the blender. In a saucepan, combine puréed mangoes, sugar, wine vinegar, white wine and ginger. Stir over low heat, keeping mixture under a boil, until sugar dissolves. Remove from heat and season. Pork tenderloins: Roast 10 minutes. Reduce heat to 325°F (160°C).and roast about 15 minutes more or until a meat thermometer inserted in the middle of the meat reads 160°F (70°C) and meat shows just a hint of pink when cut. Transfer tenderloins to a cutting board, cover with foil and let stand 10 minutes. Cut tenderloins into thin slices. Spoon mango sauce into four plates, arrange slices over sauce and serve immediately.
4
2 x 3/4 lb (2 x 350 g) pork tenderloin 2 tsp. (10 mL) organic canola oil 1 tsp. (5 mL) dried rosemary 1 tsp. (5 mL) dried thyme
Pork Tenderloins with Mango Sauce

Pork Tenderloins with Mango Sauce

Rate this recipe
10 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:30
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 x 3/4 lb
    (2 x 350 g)
    pork tenderloin
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    SAVE $2.00/LB
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    $2.99 /lb

    ROLLED IN CORNMEAL 6.59/kg

  • 2 tsp.
    (10 mL)
    organic canola oil
  • 1 tsp.
    (5 mL)
    dried rosemary
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    1 kg

  • 1 tsp.
    (5 mL)
    dried thyme
  • sauce:

  • 3
    mangoes, peeled and diced
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    Flyer Deal  (1)
    AVOCADOS PRODUCT OF MEXICO RED MANGOES PRODUCT OF PERU OR ECUADOR

    AVOCADOS PRODUCT OF MEXICO RED MANGOES PRODUCT OF PERU OR ECUADOR

    3 for $5.00

  • 1/3 cup
    (80 mL)
    sugar
  • 1/4 cup
    (60 mL)
    white wine vinegar
  • 1/4 cup
    (60 mL)
    dry white wine
  • 2 Tbsp.
    (30 mL)
    minced, peeled gingerroot

  • salt and freshly ground pepper to taste
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    $2.99 ea.

Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Brush tenderloins with oil and rub with rosemary and thyme. Place on an oiled rack in a roasting pan.

Sauce:

Purée mangoes in the blender. In a saucepan, combine puréed mangoes, sugar, wine vinegar, white wine and ginger. Stir over low heat, keeping mixture under a boil, until sugar dissolves. Remove from heat and season.

Pork tenderloins:

Roast 10 minutes. Reduce heat to 325°F (160°C).and roast about 15 minutes more or until a meat thermometer inserted in the middle of the meat reads 160°F (70°C) and meat shows just a hint of pink when cut. Transfer tenderloins to a cutting board, cover with foil and let stand 10 minutes.

Cut tenderloins into thin slices. Spoon mango sauce into four plates, arrange slices over sauce and serve immediately.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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