Pork Tenderloin with Mango Chutney
The Flavors of Bon Appétit 1997
Pork Tenderloin with Mango Chutney
The Flavors of Bon Appétit 1997
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1 tablespoon vegetable oil 1/2 teaspoon cumin seeds 1 cup chopped onion 1 tablespoon chopped peeled fresh ginger 1 large but ripe mango, peeled, pitted, chopped (about 1 cup) 1 tablespoon chopped seeded jalapeño chili 1/4 teaspoon ground turmeric 2 tablespoons fresh lime juice nonstick vegetable oil spray 2 12-ounce pork tenderloins, trimmed 1 tablespoon curry powder 2 tablespoons fresh cilantro leaves Directions: Heat oil in large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slightly. Mix in lime juice. Season chutney with salt and pepper. Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F, turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2 inch slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside pork and serve. Makes 6 servings.
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