Nut Crusted Pork Tenderloin

TO COOK THE TENDERLOINS: Preheat the oven to 450 degrees F. In 3 separate shallow bowls, place the nuts, flour, and egg. Dip the pork pieces, on all sides, including the ends, in each bowl, making sure to coat the tenderloins completely with the nuts. In a 10-inch skillet over moderate heat, heat the vegetable oil and sauté the pork on all sides until it's golden brown. Transfer the browned pork to a baking pan and roast for 20 to 25 minutes, or until the internal temperature of the pork reaches 160 degrees F.

TO MAKE THE SAUCE: While the tenderloins are cooking, in a saucepan, combine the mango pulp, chicken stock, and cream, if using, and season with salt and pepper. Simmer over low heat until hot.

TO MAKE THE GARNISH: In a large skillet, heat the butter and sauté the bell peppers for a minute. Add the snow peas to the peppers, cover the skillet, and steam over low heat for a minute or two, or until the vegetables are cooked through but still crisp; season with salt and pepper.

TO SERVE THE TENDERLOIN: Cut the tenderloins into 1/2-inch slices and center a few slices on each plate. Top the pork with sautéed snow peas and red peppers and spoon the mango sauce around the pork.

NOTES: To grind the nuts, put them in a food processor and pulse them until finely ground; do not overdo this step or the nuts will turn oily and pasty.

To make fresh mangoes anad puree in a blender or food processor. Add some of the chicken stock and puree until smooth.