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Wine pairing:

Panizzi Evoé Bianco Toscana IGT

Pork fillet with mango sauce

Put the fillets in a baking dish with a little oil, sprinke them with curry and salt, then bake them at 200 °C. Bake for 30', turning them over occasionally.

Meanwhile, brown a chopped onion in a pan. Add the chopped mango, chilli, turmeric and ginger. Cook over low heat, mixing everything until it becomes a cream. Add 3 tablespoons of lemon juice, salt and pepper (and, if necessary, a little water). After 15' remove from the heat.
Remove the fillets from the oven, cut them into slices, arrange them on a plate, pouring the hot mango sauce in the centre, sprinkle with coriander and serve.

(4 people): 2 pork fillets (about 900 g), 1 ripe mango, 1 chopped onion, 1/2 teaspoon of turmeric powder, lemon juice, 1 tablespoon of grated ginger, 1 tablespoon of chopped red pepper, 3 tablespoons of curry powder, 2 tablespoons of chopped coriander (or parsley), Panizzi organic extra virgin olive oil, salt, pepper.