Pork Medallions With Mangos and Amaretto

Peel and dice one mango. Peel the other four mangos and cut off the cheeks.
Poach cheeks in barely simmering water for 2-3 minutes. Reserve in water, covered.
Cut the tenderloin into 8 medallions and dredge in flour seasoned with salt and pepper.
Saute medallions in hot butter for 3 minutes on each side. Transfer to a plate and keep warm.
To the skillet add the chopped shallots and cook until softened.
Add the diced mango and cook for a couple of minutes. Add white wine scraping the bottom. Reduce by about half over high heat.
Add amaretto and cognac and reduce further.
Add stock and continue cooking about 3 minutes. Stir and season to taste with salt and pepper.
Puree the mixture and strain it back into the skillet or just use a stick blender.
Bring the juices to a boil.
In a food processor, with motor running, (or use stick) add and blend mango mixture, the heavy cream and the butter.
Keep warm.
To serve, divide pork medallions among 4 plates and top with a slice of poached mango. Spoon the sauce over the meat.