Eyeballs! That’s what lychees always remind me of! So when this week’s French Fridays with Dorie recipe rolled around, I knew I wouldn’t include them in the dish. Apart from the texture issue, I just don’t like the taste of them either – too perfume-y. I do, however, like pork and fruit so I figured I’d do pretty much the same recipe as the selection, just sans lychees….
I ended up using a pork tenderloin that I butterflied and tenderized, then filled with the sauce that I had cooked down to a chutney-like consistency (sans lychees!). It came out pretty well though it was definitely better when it was just out of the oven and rested. By the time we got to eating it later in the day, it was a little dry but I doused it in a little more sauce and it was great! Here’s a cross-section:
Overall, I was pretty happy with this – my first time butterflying a pork tenderloin and a bit of a fly-by-the-seat-of-my-pants recipe riff but it all turned out well. We just served this with a little rice and it was a perfect chilly spring evening supper.
Get Dorie Greenspan’s recipe for pork roast with mangoes and lychees here or on page 278 of Around my French Table.
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