Ingredients
One pork tenderloin
One cup pickled mango slices(or 1-2 unripe mangos, sliced)
2 cups ripe mango (about 2 mangos), chopped
One sprig fresh rosemary
4-5 cloves garlic, minced
salt and pepper
1/2 cup white wine
2 packages thinly sliced pancetta (or prosciutto), about 4 ounces
Special equipment: string, a meat thermometer
Preparation
Slice the loin lengthwise almost to the ends (so that it will stay together once stuffed). Mix the ripe mango and garlic together, squishing with a fork to make a pulp. Coat the loin with half of the the pulp mixture and let sit in the refrigerator for at least an hour. Insert the pickled mango slices and the rosemary sprig into the slit in the loin. Pour in most of the remaining pulp mixture, reserving a small amount (1/4 cup). Wrap the loin in the pancetta. Tie up the loin with the string, so that the mango slices won’t fall out and the pancetta won’t fall off (less of a problem in the oven than on a rotisserie). On a rotisserie, cook on indirect medium heat (about 375 in an oven) over a drip pan until a meat thermometer inserted into the thickest part of the meat registers 160F. Remove from heat and let rest for 15 minutes. Use the white wine to deglaze the drip pan. Add the remaining pulp mixture and reduce until saucy. Slice the loin and serve with the sauce.
