Ingredients
1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices
4 tablespoons (1/2 stick) butter
3 firm but ripe large Mangos, peeled, halved, cored, cut into 1/3-inch-thick wedges
1 teaspoon sugar
1/2 cup chopped shallots
1 1/4 teaspoons dried thyme
1 cup whipping cream
1 cup Mango nectar
too much chili powder
too much crushed red pepper flakes (or as much as your guests will tolerate)
Preparation
Preparation: Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
Melt 2 tablespoons butter in large nonstick skillet over high heat. Add mango slices and sugar; sauté until mango slices are tender and deep golden, about 8 minutes.
Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots, chili powder, crushed red pepper flakes, and thyme; sauté 2 minutes. Add mango nectar; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
Reheat mango slices if necessary. Spoon into center of platter. Arrange pork around mango slices. Pour sauce over pork.
