I had a sense of deja vu with this week's French Friday with Dorie dish, as I had made Pork Roast with Mangoes and Lychees back in 2010. Granted, the photo back then was a little confronting with all that unrendered fat on the roast, but I enjoyed it very much. That meant that I was happy to front up for round two.
This time, instead of using a pork roast, I used pork tenderloin medallions - faster and easier to cook, and less waste for one person. I used fresh mango and tinned lychees (fresh ones being out of season).
I am a sucker for meat and fruit together so I loved this dish. On the day I made it, I couldn't eat it because I had been having a bad day health-wise, and the smell of the garlic and onions in the sauce made me feel nauseous. However, next day, I was right as rain and enjoyed every last drop of the sauce.
This was once again a winner for me, and a dish that I would happily repeat - but I will have to be careful of the company I serve it to, because I can see from the Dorista forum comments that the fruit-meat combination (or maybe just the lychees!) is confronting for some.
Visit the LYL section of the FFWD website to get the insight of the other Doristas on this dish.
I LOVE fruit and meat (specifically pork and fruit) but I just don't do lychees. I didn't veer far off the track though...
ReplyDeleteOne of my favourite foods is roast pork, your version looks great! Makes it seem so exotic. :)
ReplyDeleteSorry to hear that you weren't feeling well on that first day but good to know that you got to eat this delicious sounding dish. I do love pork and sweet flavours! :D
ReplyDeleteWe loved this one, too. But no lychees to be found around here!
ReplyDeleteI am new to fruit and meat and I really mostly like the combo with pork. Glad you figured out how to make this dish work for you.
ReplyDeleteI like the idea of scaling the recipe back by using the pork medallions. Good thinking!
ReplyDeleteI really should try this one day, all the ingredients are great!
ReplyDeleteWe loved this one too! Fruit and pork always pair so well, and this was no exception! Yours looks delicious!
ReplyDeleteI thought that I wasn't a huge fan of fruit with meat. This recipe proved me wrong. The sauce was amazing.
ReplyDeleteYou and I are opposite! I wrote this week about how I am NOT a fruit/meat person. That said, I really liked this one.
ReplyDeleteIt looks like this might be one of your favorites in the book. I don't usually make meat and fruit because Howard won't eat it. I did enjoy this though.
ReplyDeleteI love the fruit/meat combination. The Lychees? Even if I had found them I was already prepared to not like them. Sorry. When I was growing up my Mother had to cook the pork until it was thoroughly done, meaning it was also dry. The secret ingredient to a pork roast was applesauce. Lots and lots of applesauce. Now that we can leave our pork a little pink, I still prefer mine with fruit. Loved the mangoes. I also will make this again. I dud a pork tenderloin so got about the same result as you did.
ReplyDeleteI do enjoy fruit and meat and I love the idea of doing this with medallions. I bet it was wonderful. And I'm glad you're feeling better.
ReplyDeleteGaye, same here, I also used fresh mangoes and canned lychees as they are definitely not in season around here or anywhere at this time of year. Both your dishes look delicious with that wonderful rich and flavorful sauce.
ReplyDeleteHave a great weekend,
Andrea
Gaye, I thought of you when I made this/posted. I thought you might like it. I was sad not to have had the time to get to the right market for the lychees, but next time! I would like to mix up the seasonings too - but I'm with you in the meat with fruit camp. Looks so delicious!!
ReplyDeleteEverything looks delicious. This was a great recipe
ReplyDeletewith the mango. The lychee was new to us, but good all the same.
I also was in the camp that used fresh mangoes and canned lychees. I was just happy to find them at all - LOL. Yes, this was a nice recipe for pork and certainly on a new twist on it for us. So glad you enjoyed it !
ReplyDeleteI too used fresh mangoes and canned lychees and loved it as well! In fact, Gaye, I did a search for the dish on Google before I made it a few weeks ago and found your post from 2010. :) I totally agree with all that you said, including the note to be careful whom to serve it to!
ReplyDeleteThrough Dorie I have become a meat/fruit lover too. I loved this dish and would make it again.
ReplyDeleteLOL I'm a sucker for fruit and meat together too! ;)
ReplyDeleteno lychees here and I'm in Japan! LOL! ;) glad you enjoyed it!
ReplyDelete