Peppered Pork Tenderloin With Mango Ginger Puree

• 3 lbs pork tenderloin (2loins)
• 1/4 cup black peppercorns, freshly cracked
• 1 tablespoon salt
• FOR SAUCE
• 2 lbs fresh mango
• 1/3 cup brown sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons cider vinegar
• 1/8 cup sherry wine
• 2 tablespoons fresh ginger, grated

1. FOR THE PORK:.
2. Trim any excess fat or "grisle" off the loins. Mix the salt and cracked pepper and coat the loins with the mixture. Roast in a 350 degree oven for about 40 minutes, or to desired doneness.
3. FOR THE PUREE:.
4. Combine all ingredients in the med-large sauce pan. Simmer for 15 minutes or until the mango is very tender.
5. Puree the mixture either in a blender or with an emulsion blender.
6. Slice the pork tenderloin and top with the puree.

pork tenderloin, black peppercorns, salt, for, mango, brown sugar, red wine vinegar, cider vinegar, sherry wine, fresh ginger

Taken from www.food.com/recipe/peppered-pork-tenderloin-with-mango-ginger-puree-316724 (may not work)