Pork Tenderloin with Mango Chutney
Juicy, flavor-packed, and elegantly simple, this Pork Tenderloin with Mango Chutney is a show-stopping dish that combines savory and sweet in perfect harmony. The tender pork, seasoned with garlic, cumin, and a touch of black pepper, is seared to golden perfection before roasting to juicy doneness. Paired with a vibrant homemade mango chutney—featuring fresh mangoes, red onion, ginger, brown sugar, and warm spices like cinnamon and coriander—this recipe delivers a delightful balance of tangy, sweet, and spicy flavors. Ideal for weeknight dinners or special occasions, this quick and easy recipe (ready in just under an hour!) is sure to impress. Serve the sliced pork medallions topped with the chutney for a deliciously bold and fresh meal that celebrates approachable gourmet cooking.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 0.5 tsp Ground cumin
- 2 cups Fresh mango, diced
- 0.5 cup Red onion, finely chopped
- 1 tbsp Fresh ginger, grated
- 0.25 cup White vinegar
- 2 tbsp Brown sugar
- 0.25 tsp Ground cinnamon
- 0.25 tsp Ground coriander
- 1 tbsp Lime juice
- 2 tbsp Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Prepare the pork tenderloin by patting it dry with paper towels. Rub it all over with 1 tablespoon of olive oil, salt, black pepper, garlic powder, and ground cumin.
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides for about 2 minutes per side until golden brown.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reads 145°F (63°C). Remove from the oven, cover loosely with foil, and let the meat rest while you prepare the chutney.
To make the mango chutney, combine the diced mango, red onion, grated ginger, white vinegar, brown sugar, ground cinnamon, and ground coriander in a medium saucepan. Stir to mix well.
Cook the mixture over medium heat, stirring occasionally, for about 10-15 minutes, or until the mango softens and the chutney thickens. Add the lime juice and stir to combine.
Optional: Stir in freshly chopped cilantro for a burst of flavor.
Slice the rested pork tenderloin into medallions and serve with a generous spoonful of the mango chutney on top. Enjoy!
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 18.9 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
