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30 minutes
Prep: 20 minutes
Cook: 10 minutes
126 calories per serving view nutrition facts
6 servings
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| For salsa | |||
| 1 | each | mango | firm, ripe, pitted, peeled, cut in 1/4 inch cubes |
| 2 | tablespoons | red onion | finely chopped |
| 1/4 | teaspoon | lime zest | freshly grated |
| 1 | tablespoon | lime juice | |
| 2 | tablespoons | mint leaves | fresh, chopped |
| For gastrique | |||
| 3/4 | cup | red wine vinegar | |
| 3 | tablespoons | fruit preserves | seedless, blackberry |
| 1/4 | teaspoon | salt | |
| 6 center-cut boneles | inch | pork loin | center-cut, boneless, 1 1/2 inch thick |
| 1 | x | black pepper | freshly ground, to taste |
| 2 | tablespoon | butter, unsalted | |
Make Salsa: In a bowl stir together salsa ingredients with salt to taste and let stand, covered, at room temperature.
Salsa may be made 2 hours in advance.
Make gastrique: In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes.
Whisk in preserves and salt, whisking until smooth, and keep warm, covered.
Season pork with pepper and salt.
In a heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 3 minutes on each side.
Cook pork, covered, over moderate heat until justcooked through, about 5 minutes more.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 115mg | 5% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 2.0g | 8% |
| Sugars 16.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 11% | Vitamin C | 29% | |
| Calcium | 4% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This past Thanksgiving, I went to the annual holiday dinner my whole family attends. Everything seemed to be the same, aunt and uncles were sharing stories,...
the best ever !!!!! thank you..my family loves these and the dough is very easy to handle.
