Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2-3 lb pork tenderloin | |
| 2 tablespoons | Flour |
| 2 tablespoons | Garlic puree |
| 1 cup | Mango preserves or mango chutney |
| 1 cup | Apricot jam |
| 1 tablespoon | Ground cinnamon |
| 1 tablespoon | Ground nutmeg |
| Salt; to taste | |
| Pepper; to taste | |
| ½ cup | Packed brown sugar |
| Fresh mango slices | |
| 2 tablespoons | Cornstarch; mix in 1/4 c water |
Build fire.
Coat tenderloin with flour. Rub in garlic puree, salt and pepper. Blend together preserves or chutney, jam spices, and brown sugar. Coat meat with mixture.
Smoke in hot pit until internal 145-150F. Place pan under meat to catch drippings. Allow to rest for about 10 minutes.
Meanwhile, skim fat from drippings to make sauce. Add dissolved corn starch into drippings and mix well. Strain if necessary.
Cut into thin slices and insert mango slices between each meat slice on a warm serving plate. Pour sauce over sliced meat.
NOTES : Garlic purree is made by combining peeled garlic cloves and a little water in a blender.
Recipe by: Adapted from El Charro Cafe - Tucson Arizona Posted to bbq-digest by Bill Ackerman <ackerman@...> on Apr 16, 1999, converted by MM_Buster v2.0l.