Filete de Puerco con Mango La Guarida

Pork Tenderloin with Mangoes La Guarida

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Eating Cuban

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.


  • 2 large, ripe but firm mangoes
  • 4 to 6 tablespoons olive oil
  • ½ cup finely chopped onion
  • teaspoons minced garlic (1 clove)
  • 1 to 2 fresh ajis cachucha, or other sweet, piquant red peppers
  • 1 tablespoon chopped fresh cilantro or parsley, plus more minced parsley for garnish
  • ½ cup white wine
  • ¾ cup chicken broth
  • tablespoons fresh lime juice
  • 1½ to 2 pounds pork tenderloin
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon butter (optional)


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 ½ tablespoon of the lime juice. Continue to cook, stirring often, over medium-low heat until the mango cooks down and the sauce smoothes out, 15 to 20 minutes.

Meanwhile, cut the tenderloin into 1½- to 2-inch-thick portions. Place the pieces cut side up between sheets of plastic wrap and flatten them with your hand to make rounds about ½ inch thick. Rub the pork lightly with 1 to 2 tablespoons of the remaining oil and season with salt and pepper.

Preheat a charcoal grill to medium-hot.

While the grill is heating, halve, pit, and peel the remaining mango. Slice the fruit into 10 to 12 slices. Drizzle the remaining lime juice and 2 to 3 teaspoons of the oil over the mango. Place the slices in a grill basket (or improvise by arranging them on a sheet of heavy-duty aluminum foil in which you have poked holes with a skewer).

Grill the pork for 3 to 5 minutes on each side, or until nicely browned and cooked through. Place the grill basket or foil on the other side of the grill grate and cook until the mango slices are hot but still hold their shape.

To finish the sauce, remove the pan from the heat and swirl in the butter, if using. Place a pool of sauce on each individual serving plate and arrange 2 or 3 pieces of pork and 2 or 3 slices of mango on top. Sprinkle with parsley and serve.