Ginger Mango Pineapple Pie

Description
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Ingredients

 * 5 small mangos
 * 1 1/4 lbs. pork tenderloin
 * 1/2 cup flour
 * salt
 * pepper
 * 3 tbsp. butter
 * 1/4 cup finely chopped shallots
 * 1/3 cup dry white wine
 * 2 tbsp. amaretto
 * 2 tbsp. cognac
 * 3/4 cup beef stock
 * 1/4 cup butter
 * 1/4 cup heavy cream

Directions
Peel and dice one mango. Peel the other four mangos and cut off the cheeks. Poach cheeks in barely simmering water for 2-3 minutes. Reserve in water, covered. Cut the tenderloin into 8 medallions and dredge in flour seasoned with salt and pepper. Saute medallions in hot butter for 3 minutes on each side. Transfer to a plate and keep warm. To the skillet add the chopped shallots and cook until softened. Add the diced mango and cook for a couple of minutes. Add white wine scraping the bottom. Reduce by about half over high heat. Add amaretto and cognac and reduce further. Add beef stock and continue cooking about 3 minutes. Stir and season to taste with salt and pepper. Puree the mixture and strain it back into the skillet. Bring the juices to a boil. In a food processor, with motor running, add and blend mango mixture, the heavy cream and the butter. Keep warm. To serve, divide pork medallions among 4 plates and top with a slice of poached mango. Spoon the sauce over.