Pork Tenderloin With Mango-Kiwi Glaze Served With Tomatillo Salsa
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Tropical Gazpacho Served with Fried Ripe Plantains
Details
- Servings: 6
- Dish: soup
Cuisine
- south american
Ingredients
- For the Gazpacho
- • 3/4 cup Macadamia nuts, blanched +1/4 toasted and chopped for garnish
- • 1 cup water
- • 1 tablespoon sugar or honey
- • 4 Thai basil leaves
- • 2 cups ripe chopped peeled mango (2 mangoes)
- • 1 cup ripe chopped peeled green papaya
- • 1 cup chopped fresh pineapple
- • 1/4 cup extra-virgin olive oil (preferably Spanish)
- • 1/2 cup medium dry Sherry wine
- • 1/2 jalapeño or 1/4 habanera pepper (if you can take the heat), diced
- • Salt to taste
- For the Fried Ripe Plantains
- • 2 ripe plantains, peeled and cut diagonally or round, into 1/4-inch thick slices
- • Canola or vegetable oil
- • Coarse salt
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