Pork w/ blackberry gastrique and mango salsa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Firm-ripe mango, pitted | |
| And peeled cut in 1/4\" cubes | ||
| 2 | tablespoons | Finely chopped red onion |
| ¼ | teaspoon | Freshly grated lime zest |
| 1 | tablespoon | Fresh lime juice |
| 2 | tablespoons | Fresh mint leaves -- |
| Chopped | ||
| ¾ | cup | Red wine vinegar |
| 3 | tablespoons | Seedless blackberry |
| Preserves | ||
| ¼ | teaspoon | Salt |
Directions
FOR SALSA
FOR GASTRIQUE
6 center-cut boneless pork loin chops -- 1½" thick freshly ground pepper ~- to taste2 tbsps unsalted butter 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 saute pork until golden, about 3 minutes on each side. Cook pork, covered, over moderate heat until justcooked through, about 5 minutes more.
Posted to EAT-L Digest 27 Aug 96 From: Claudia Knowles <KnowlesCM7@...> Date: Wed, 28 Aug 1996 14:53:40 -0400