April 2019

Tanyard Joins Pork Tenderloin with Poached mangoes in Ginger Sauce

Often we think of Pork Tenderloin on the grill, although a bit early for that for some of us. Tenderloin can be just as delicious and quick to prepare when browned on the stove top and placed in the oven for 12-15 min (depending on size of course). 

Fresh chopped herbs freshen up this Tenderloin and its savory flavor accompanies The poached Mango in ginger sauce exquisitely. 

Since April is the time for fresh Asparagus and right now it is in abundance at the market it was a easy choice for this entrée.

It was a tough choice to between our Great Frogs Chardonnay and Tanyard. However, Tanyard won out with its silky, bright dryish medium body and grassy earth finish it was the perfect choice! I know you will love it! 

Pork Loin 

8 ounces pork tenderloin, (see Tips for Two), trimmed of fat

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

½ teaspoon kosher salt 

½ teaspoon freshly ground pepper

2 teaspoons extra-virgin olive oil


2 tablespoons raw cane sugar 

1 tablespoon Rice vinegar 

2 tablespoon dry sherry, (see Note)

4 tablespoons water

1- inch piece of fresh ginger peeled quartered 

1 medium mango, peeled and sliced 


Preheat oven to 400°F

Rub pork with rosemary, thyme, ¼ teaspoon salt and ¼ teaspoon pepper. At this point you may wish to let the herbs season the meat for about 30 min or so. If you are short on time you can skip it. Heat oil in a medium oven-proof skillet over medium-high heat; add the pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 145°F for medium, 12 to 15 minutes. Transfer the pork to a cutting board and let rest 5 minutes.

While meat is cooking place water sugar, vinegar, sherry and ginger; over low heat to simmer. Stirring constantly until the sugar is melted, about 1 minute. Then simmer until slightly reduced. Gently place mango slices in sauce and continue to simmer for several minutes. Place mango slices on plates, remove ginger pieces and spoon sauce over mango. 

Serve with fresh steamed Asparagus. If you prefer a grain to accompany the dish a Rice Pilaf is a tasty option. 

Tip: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

This recipe is a modified version of Linda Gassenheimer

Michelle Ahlers