Pork Tenderloin with Mango Chutney |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 tablespoon vegetable oil |
1/2 teaspoon cumin seeds |
1 cup chopped onion |
1 tablespoon chopped peeled fresh ginger |
1 large firm 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:
1. Heat oil 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 slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
2. 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-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.
3. Per serving: calories, 242; total fat, 8g; saturated fat, 2g; cholesterol 90mg. Nutritional analysis provided by Bon Appétit
|
|