Pork Tenderloin With Mango Sauce
|Pork tenderloins||2 (Fillets)|
|Softened butter||1⁄2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Five spice powder||1⁄2 Teaspoon|
|Mango chutney||3 Tablespoon|
|Curry powder||1 Teaspoon|
|Dry sherry||3 Tablespoon|
|Sherry vinegar||1⁄2 Tablespoon|
Cut off the thin ends of the tenderloins (fillets) so that they are of an even thickness.
Season with salt and pepper.
Mix together the butter, mustard, garlic powder and five spice powder in an oval dish.
Roll the tenderloins (fillets) in this mixture until well coated.
Cover and microwave on HIGH for 13 minutes.
Remove, cover with a double thickness of aluminum (aluminium) foil and leave to stand for at least 5 minutes.
To prepare the sauce, cut the mango in half around the middle and, with a small spoon, scoop out the flesh from the shell and around the stone.
Put into a food processor and add the chutney, curry powder, sherry and vinegar.
Puree until the mixture is smooth.
Pour into a bowl and microwave for 2 minutes on HIGH.
Slice the meat.
Pour the meat liquid into the mango sauce.
Pour into a sauceboat