Pork Tenderloin with Keys Mango Sauce Recipe

Preheat oven to 400F.
In a food processor or blender, puree mangoes.
(If the mangoes are stringy, strain the puree through a fine sieve.)
Transfer to a medium-sized heavy saucepan
Stir in sugar, vinegar, sherry and ginger.
Heat over low heat, stirring to dissolve sugar; do not boil the puree.
Remove from heat and season with salt and pepper.
Brush pork with oil and sprinkle with rosemary, thyme, salt and pepper.
Place pork on a lightly oiled rack in a roasting pan
Roast for 10 minutes.
Reduce heat to 325F and roast for 10 to 15 minutes more, or until the internal temperature registers 160F and the pork is no longer pink inside.
Transfer to a carving board, cover with aluminum foil and let stand for 10 minutes.
Carve the pork into 1/4-inch-thick slices.
Spoon a little mango sauce onto a platter or 4 plates and lay pork slices on top.
Serve the remaining sauce alongside.
Garnish with rosemary and/or thyme sprigs if desired.
Serves 4.

by Linda Gassenheimer "Dinner in Minutes" syndicated columnist