Adapted from Glenn M. Lindgren, Raul Musibay and Jorge Castillo; feel free to substitute chicken for the pork if that is easier--both are delicious and I have used both.
Ingredients
1 pork tenderloin, cut into bite sized chunks
Vegetable oil to preference and to pan (I used about 2 T with stainless steel; be sure to use some to lower the smoke point of the butter)
2 T butter
2-3 mangoes (3 if you LOVE mango like us, 2 otherwise), diced* (or use the equivalent frozen, making this even easier)
2 large onions, chopped
6-8 cloves garlic, minced
1 ½ t ground cumin
1 ½ t ground ginger
Salt and pepper to taste
Red chile pepper flakes to taste
¼ cup (heaping and packed) brown sugar
½ cup chopped cilantro
Instructions
Heat a large skillet over medium high heat. Add the oil and butter and let it heat, then add the onions.
Let the onions cook, stirring occasionally, until translucent and softened, about 8 minutes. Add the garlic and the pork and cook, stirring, until the pork browns.
Turn the heat down and add the spices. Stir to toast briefly.
Then add the brown sugar and mango, a pinch of salt and the red chile pepper flakes. Cover and cook on medium low for 5-10 minutes, until pork is cooked through and the dish is quite saucy.
When done, uncover and add the cilantro and cook briefly. Taste for salt and pepper.
Serve with fluffy long grain rice; I use Basmati or Texmati.
Recipe by The Spiced Life at https://www.thespicedlife.com/sweet-and-spicy-pork-stir-fried-with-mango/