Thursday, February 4, 2010
Mango-Habanero Pork over Cuban Guacamole (from Robin Miller's 'Robin Rescues Dinner')
PREP TIME: 10 to 15 minutes· COOK TIME: 25 minutes
Sweet heat. We absolutely LOVE this dish! Mark said it was the best pork tenderloin he'd ever had. Mango chutney takes just enough fire from the habanero to create a perfect balance of sweet and hot for the pork, which gets nestled into a blend of creamy avocado and tart pineapple. If you are worried about the spiciness of the habanero, you can use only half the habanero chile. A quick side dish to go with this is Chipotle Rice with Black Beans (see Side Dish section).
1 pork tenderloin (about 1 1/4 pounds)
Salt and freshly ground black pepper
1/2 cup prepared mango chutney
1 habanero chile pepper, seeded and minced (wear gloves and don't touch your eyes!)
1 ripe avocado, peeled, pitted, and cut into 1-inch pieces
1/2 cup diced fresh pineapple (or canned in juice, drained)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1. Preheat the oven to 400°F. Coat a shallow roasting pan with cooking spray.
2. Season the pork all over with salt and pepper and put it in the prepared pan. In a small bowl, combine the chutney and habanero. Mix well and then spoon the mixture all over the pork.
3. Roast for 25 minutes, or until a meat thermometer inserted into the center of the pork reads 160°F. Let stand for 5 minutes before slicing into 1/2-inch-thick slices.
4. Meanwhile, to make the guacamole, in a medium bowl, combine the avocado, pineapple, cilantro, lime juice, and cumin. Mix well and season with salt and pepper.
5. Transfer the guacamole to a serving platter. Nestle the pork slices into the guacamole and serve.