Pork Medallions With Mangos and Amaretto

• 5 small mangoes
• 1 14 lbs pork tenderloin
• 12 cup flour
• salt
• pepper
• 3 tablespoons butter
• 14 cup finely chopped shallot
• 13 cup dry white wine
• 2 tablespoons Amaretto
• 2 tablespoons cognac
• 34 cup beef stock (I use chicken)
• 14 cup butter
• 14 cup heavy cream

1. Peel and dice one mango.
2. Peel the other four mangos and cut off the cheeks.
3. Poach cheeks in barely simmering water for 2-3 minutes.
4. Reserve in water, covered.
5. Cut the tenderloin into 8 medallions and dredge in flour seasoned with salt and pepper.
6. Saute medallions in hot butter for 3 minutes on each side.
7. Transfer to a plate and keep warm.
8. To the skillet add the chopped shallots and cook until softened.
9. Add the diced mango and cook for a couple of minutes.
10. Add white wine scraping the bottom.
11. Reduce by about half over high heat.
12. Add amaretto and cognac and reduce further.
13. Add stock and continue cooking about 3 minutes.
14. Stir and season to taste with salt and pepper.
15. Puree the mixture and strain it back into the skillet or just use a stick blender.
16. Bring the juices to a boil.
17. In a food processor, with motor running, (or use stick) add and blend mango mixture, the heavy cream and the butter.
18. Keep warm.
19. To serve, divide pork medallions among 4 plates and top with a slice of poached mango.
20. Spoon the sauce over the meat.

mangoes, pork tenderloin, flour, salt, pepper, butter, shallot, white wine, cognac, beef stock, butter, heavy cream

Taken from www.food.com/recipe/pork-medallions-with-mangos-and-amaretto-452959 (may not work)