Roasted Pork Tenderloin with Mango Chutney
Servings
4Serving size
4 ounces pork with 1/4 cup chutneyThis recipe can easily be multiplied and makes great leftovers. Serve over Brown Rice or Coconut Brown Rice.
Serve with Brown Rice or Coconut Brown Rice
Ingredients
| 2 medium Mangos, raw (peeled and cut into medium dice) |
| 1/4 cup, chopped White onions (red onion, finely diced) |
| 1/4 cup, chopped Red bell peppers (finely diced) |
| 1 5 slices (1 inch dia) Ginger root, raw (peeled and minced) |
| 1 Tbsp. Honey |
| 1/2 cup Orange juice |
| 1/4 cup White wine vinegar |
| 1/8 tsp. Ground turmeric |
| 1/16 tsp. Ground cloves |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/8 tsp. Red Pepper Flakes |
| 1 pound Pork tenderloin |
| 2 tsp. Olive oil |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the chutney begins to simmer, adjust the heat so that it remains at a simmer and not a boil.
Simmer for 10 minutes. Stir occasionally.
Cover and set aside. (The chutney can be made in advance and kept in the refrigerator. Reheat gently.)
When ready to serve, place a large skillet in the oven and preheat to 350°F.
When the oven is hot, add the olive oil to the skillet and swirl to coat the pan.
Add the pork to the pan and cook for 15 to 20 minutes, turning 2 or 3 times, until the internal temperature of the pork reaches 145°F.
Remove the pork from the oven and let rest for 6 minutes.
Slice and serve topped with the remaining salt, pepper, and the chutney.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Chutneys are much like preserves – simmered for a long time until they are sticky and jam-like. This quick chutney has it all: it’s sweet, sour, tart, salty, and spicy. It is super easy and you might as well make a double batch to have on hand for other recipes.