Kevin'S Hot Mango Pork Tenderloin

• 1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices
• 4 tablespoons (1/2 stick) butter
• 3 firm but ripe large Mangos, peeled, halved, cored, cut into 1/3-inch-thick wedges
• 1 teaspoon sugar
• 1/2 cup chopped shallots
• 1 1/4 teaspoons dried thyme
• 1 cup whipping cream
• 1 cup Mango nectar
• too much chili powder
• too much crushed red pepper flakes (or as much as your guests will tolerate)

1. Preparation: Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
2. Melt 2 tablespoons butter in large nonstick skillet over high heat. Add mango slices and sugar; saute until mango slices are tender and deep golden, about 8 minutes.
3. Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; saute just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots, chili powder, crushed red pepper flakes, and thyme; saute 2 minutes. Add mango nectar; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
4. Reheat mango slices if necessary. Spoon into center of platter. Arrange pork around mango slices. Pour sauce over pork.

pork tenderloin, butter, wedges, sugar, shallots, thyme, whipping cream, mango, much chili powder, red pepper

Taken from www.epicurious.com/recipes/member/views/kevins-hot-mango-pork-tenderloin-50021870 (may not work)