Filete de Puerco con Mango La Guarida

Name: Filete de Puerco con Mango La Guarida (Pork Tenderloin with Mangoes La Guarida)
Yield: Serves 4 to 6
Cuisine: Cuba
Ingredients: Salt and freshly ground black pepper to taste; 1½ teaspoons minced garlic (1 clove); 1 to 2 fresh ajis cachucha, or other sweet, piquant red peppers; 1 tablespoon butter (optional); 1 tablespoon chopped fresh cilantro or parsley, plus more minced parsley for garnish; ½ cup white wine; ¾ cup chicken broth; 2 large, ripe but firm mangoes; 4 to 6 tablespoons olive oil; 1½ tablespoons fresh lime juice; ½ cup finely chopped onion; 1½ to 2 pounds pork tenderloin

Pork Tenderloin with Mangoes La Guarida

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

This is one of my favorite recipes from Havana’s most glamorous paladar, La Guarida. It is elegant, unusual, and quick and easy to prepare. When good mangoes are not available, I sometimes substitute ripe fresh nectarines or peeled peaches.

Ingredients

2 large, ripe but firm mangoes
4 to 6 tablespoons olive oil
½ cup fi

Americas
Cuba
Havana
Main course
Gluten-free
Caribbean

Method

Halve, pit, peel, and dice 1 mango and set it aside. Reserve the other mango. In a large saucepan, heat 2 tablespoons of the oil. Add the onion, garlic, and chile and sauté over medium heat until slightly softened, 2 to 3 minutes. Stir in the cilantro, diced mango, wine, broth, and