Pork Tenderloin with Mango Chutney
Pork tenderloin is so easy to prepare and this chutney makes it even easier when it can be prepared ahead of time. Good recipe for entertaining. This recipe comes from a restaurant's cookbook that we frequent often - the Fly Fisher's Inn in Cascade, Montana. Enjoy!
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INGREDIENTS
Nutrition- 2(14 ounce) pork tenderloin
Chutney
- 1⁄2cup white sugar
- 1⁄4cup finely diced red onion
- 2tablespoons white vinegar
- 1⁄4cup finely chopped green pepper
- 1⁄4cup finely chopped red pepper
- 1tablespoon grated fresh ginger
- 1⁄2teaspoon ground ginger
- 1⁄8teaspoon ground turmeric
- 1⁄8teaspoon ground cloves
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DIRECTIONS
- Chutney: Peel, halve and seed mango, cut into 1/2 inch cubes.
- Combine mango with all the other ingredients in a deep heavy sauce pot.
- Cook, uncovered until it begins to simmer gently.
- Continue cooking for about 10 minutes, simmering until thickened.
- Cool, cover tightly and refrigerate.
- It will keep for about 1 week in the refrigerator.
- Bring to room temperature or warm for serving.
- Tederloins: Season lightly with salt and pepper.
- Roast pork on a rack in a shallow roasting pan.
- Insert meat thermometer.
- Roast uncovered in a 350 degree oven for 25-35 minutes or until the thermometer registers 145-155 degrees.
- Slice and top with chutney.
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