Chingal0

Pork Tournedos with Blackberry Gastrique and Mango Salsa

A gastrique is a mixture of caramelized sugar (or, in this case, sweet preserves) and vinegar often used in savory dishes made with fruit.

Mango Salsa

1 firm-ripe mango, pitted, peeled, and cut into 1/4-inch dice
2 tablespoons finely chopped red onion
1/4 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
2 tablespoons fresh mint leaves, chopped

In a bowl stir together salsa ingredients with salt to taste and let stand, covered, at room temperature. Salsa may be made 2 hours ahead and kept at room temperature, covered.

Makes about 1 cup.

Blackberry Gastrique etc..

3/4 cup red-wine vinegar
3 tablespoons seedless blackberry preserves
1/4 teaspoon salt
six 1 1/2-inch-thick center-cut boneless pork loin chops (also called tournedos, about 6 ounces each)
freshly ground black pepper
2 tablespoons unsalted butter

Make gastrique:
In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes. Whisk in preserves and salt, whisking until smooth, and keep warm, covered.

Season pork with pepper and salt. In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 3 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.

Divide gastrique among 6 plates and top with pork and salsa.

Serves 6.

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