You can try this special feature item as one of Brien McGurgins weekly specials…..

Caribbean Pork Tenderloin

Pork Tenderloin        2lbs
Coconut Milk             2cups
Green,red,yellow peppers diced
Veg Oil                       4tlbs
Fresh Mango            Split,peeled and ahlf puréed
Papaya                      1/4rd peeled and grilled.
Corn Starch               2tbl spoons
Water                          4tbl spoons
Unsweetened shredded Coconut       1 ½ cups
Sugar                           1tbl spoon

Marinate pork tenderloin clean off excess fat and slather skin in coconut milk/mango purée. Marinate in the fridge for 4-6 hours.  In a heavy bottom sauté pan heat drained pork (reserve marinade) on all sides, roast in separate pan for 20 mins at 375 in preheated oven.  Back into original sauté pan with oil, sauté peppers till tender.  Then remove peppers, add remaining coconut milk and sugar, bring to a boil.  Thicken with cornstarch.  Return peppers; slice cooked pork,plate on 4 – 6 plates. Sauce spoon over pork.  Use grilled mangos, papaya and fried bananas as garnish.

Chef Brien Mcgurgin.