Recipe - Pork Tenderloin With Mango

23 pound pork tenderloin
2 tablespoon Flour
2 tablespoon 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
One half cup Packed brown sugar
Fresh mango slices
2 tablespoon Cornstarch; mix in One fourth 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 145150F. 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 cut or sliced up 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 bbqdigest by Bill Ackerman ackerman@cordless.com on Apr 16,
1999, converted by MM_Buster v2.0l.