Pork with Blackberry Gastrique & Mango Salsa
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For salsa | |||
| 1 | each |
mangos
firm, ripe, pitted, peeled, cut in 1/4 inch cubes |
|
| 2 | tablespoons |
red onion
finely chopped |
|
| ¼ | teaspoon |
lime zest
freshly grated |
|
| 1 | tablespoon |
lime juice
|
|
| 2 | tablespoons |
mint leaves
fresh, chopped |
|
| For gastrique | |||
| ¾ | cup |
red wine vinegar
|
|
| 3 | tablespoons |
fruit preserves
seedless, blackberry |
|
| ¼ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For salsa | |||
| 1 | each |
mangos
firm, ripe, pitted, peeled, cut in 1/4 inch cubes |
|
| 3E+1 | ml |
red onion
finely chopped |
|
| 1.3 | ml |
lime zest
freshly grated |
|
| 15 | ml |
lime juice
|
|
| 3E+1 | ml |
mint leaves
fresh, chopped |
|
| For gastrique | |||
| 177 | ml |
red wine vinegar
|
|
| 45 | ml |
fruit preserves
seedless, blackberry |
|
| 1.3 | ml |
salt
|
|
|
pork loin
center-cut, boneless, 1 1/2 inch thick |
*
|
||
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 3E+1 | ml |
butter, unsalted
|
|
Directions
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.
