Mango Chutney & Pork Medallions

"This is one of my favourite dishes. You will be surprised by how fast and easy it is to make this tender and moist, flavourful pork that your family will ask for again and again."
photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by mersaydees photo by mersaydees
photo by CaliforniaJan photo by CaliforniaJan
Ready In:




  • Cut pork tenderloin into medallions.
  • Sprinkle salt and pepper on pork.
  • Add butter and quickly brown pork medallions in pan over medium-high heat.
  • Remove pork from heat and keep warm.
  • Add whipping cream to pan and bring to a boil.
  • Add chutney to cream mixture, mix well and pour over medallions.
  • Cover and bake at 350 degrees for 20 minutes.
  • Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish.

Questions & Replies

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  1. Jen T
    Love the ease of this dish and of course the flavour. Into my keepers file this goes. We had this with mashed potatoes, carrots & peas. I poured a little of the sauce over the meat on a serving plate & served the rest in a gravy boat. Yummy :) Made for Aus/NZ swap October 2009
  2. CaliforniaJan
    This really is a 5-star recipe. Easy enough for a weeknight meal and delicious enough for company. We had it with couscous and it was perfect.
  3. mersaydees
    This is a recipe where 5 stars is not enough! This is sooo delicious that even picky DH said it is "exceptional for a Zaar dish"! This is simple and outstanding. A side salad, a little rice, and a baguette is all you'd need for a romantic dinner for two! Thanks, Baby Kato! Made for Photo Tag.
  4. Elmotoo
    OOH BABY! I grilled my tloins & served the sauce over the slices. FABULOUS & sooooo soooo easy! I wonder if baking the browned medallions would overcook them? Or do you keep them thick? I will definietly be making this again! THanks, BK! Made for the 8/08 Aussie Swap.
  5. lazyme
    Very good dish. The sauce is really good over rice and the chutney adds a nice flavor and texture. Thanks, BK.


I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
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