Pork Tenderloin with Habanero Sauce Recipe

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Pork Tenderloin with Habanero Sauce

Contributed by: Kathy

2 lbs Pork Tenderloin
Sea salt & Freshly ground pepper to taste
1 Tablespoon Olive oil
1 Cup homemade chicken stock
1 cup to 1 1/2 cups dried fruit mixture cut up
1 cup coarsely chopped onion
1 cup Mango Ginger Habanero sauce*

Season Pork with salt & pepper.
Heat olive oil in heavy skillet over med. high heat;
Add Pork and brown on all sides.
Add stock, dried fruits, onion and Habanero suce or white wine.
Reduce heat to low and simmer, covered for 20 to 30 minutes or until pork reaches and internal temperature of 145 degrees.
Remove pork from skillet and keep warm.
Return skillet to burner and cook over high heat until sauce is thick and syrupy, about 5 min.
Cut pork into thick slickes and arrange on a platter; Pour sauce over the top.

Makes 6-8 servings.

Because this is hot, I use White wine instead of the Habanero. Port or a dessert wine would also be good choices if Habanero sauces are too hot for your taste.

Questions about this recipe?