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.
Halve, pit, peel, and dice 1 mango and set it aside. Reserve the other mango. In a large saucepan, heat
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
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
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
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