Roasted Pork Tenderloin with Mango Chutney – HmF
Servings
4Serving size
4 ounces pork with 1/4 cup chutney
Ingredients
| 1 tsp. Canola oil |
| 1/4 tsp. Ground cumin |
| 1/8 tsp. Ground cardamom |
| 1/2 tsp. Ground coriander |
| 1/8 tsp. Ground turmeric |
| 2 whole Whole Cloves |
| 1 to taste Black pepper |
| 1/2 small Red onion (finely diced) |
| 1 small Red bell peppers (finely diced) |
| 1 clove Garlic, raw (minced) |
| 2 Tbsp Ginger root, raw (peeled and minced) |
| 2 medium Mangos, raw (peeled and cut into medium dice) |
| 1/8 tsp. Red Pepper Flakes |
| 1 Tbsp. Honey |
| 1/4 cup White wine vinegar |
| 1/4 tsp. Salt |
| 1 Tbsp Light brown sugar |
| 1 pound Pork tenderloin |
| 1 Tbsp. Olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Gather all ingredients and equipment.
Heat oil in a medium pot over medium-low heat. Add spices, stirring constantly for 2-3 minutes or until fragrant.
Add red onion and saute until soft - 3-4 minutes. Add ginger and garlic and saute for 1-2 more minutes.
Add remaining chutney ingredients and bring to a simmer over medium heat. Simmer for 15-20 minutes uncovered until thickened and mango is tender.
Remove whole cloves and place chutney in a small bowl. Cover loosely and set aside.
For the pork tenderloin:
Preheat oven to 400°F.
Evenly coat the pork tenderloin with the olive oil on all sides.
Place the pork on a foil-lined sheet tray and place in the oven for 15 -20 minutes, until it reaches an internal temperature of 145°F.
Remove from oven and allow to rest for 10 minutes. Slice the meat into 1/8 inch slices and serve 4 oz of meat with 2 Tbsp of the mango chutney on top.
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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.