Best Mango Curry Pork Tenderloin Recipes

Pork and Mango Curry image

Provided by Evie3234

Categories Curries

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 16

2 pork fillets, cut into 1 inch cubes
1 ounce plain flour
2 tablespoons oil
1 red onion, peeled and sliced
2 small red peppers, de seeded and sliced
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon chili seasoning mix
4 tomatoes, peeled and chopped
2 teaspoons tomato puree
3/4 pint chicken stock
1 1/2 lbs tiny new potatoes, scrubbed
2 large mangoes, peeled, stoned and sliced

Steps:

Toss the pork cubes in the flour to coat.
Heat the oil and fry pork for 5 minutes until golden.
Add the onion and red pepper and cook a further 3 minutes.
Add the turmeric, salt, curry, cumin, ginger and chili seasoning and cook for 1 minute, stirring constantly.
Add the tomatoes, puree and stock, blending well.
Add potatoes.
Cover and cook for 15 minutes over a gentle heat, stirring occasionally.
Add the mango slices and cook a further 5 minutes or until potatoes are tender.
Serve at once.

Pork Tenderloin with Mango Chutney image

Provided by DDW7976

Categories Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 (14 ounce) pork tenderloin
1 mangoes or 1 (12 ounce) can mangoes, slices cut into 1/2 inch cubes
1/2 cup white sugar
1/4 cup finely diced red onion
2 tablespoons white vinegar
1/4 cup finely chopped green pepper
1/4 cup finely chopped red pepper
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/8 teaspoon ground cloves
fresh ground black pepper, to taste

Steps:

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.

Nutrition Facts : Calories 412.8, Fat 11, SaturatedFat 3.8, Cholesterol 131, Sodium 99.9, Carbohydrate 36.4, Fiber 1.5, Sugar 33.8, Protein 41.4

Pork Tenderloin with Mango Chutney image

Yield Serves 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 cup chopped onion
1 tablespoon chopped peeled fresh ginger
1 large firm but ripe mango, peeled, pitted, chopped (about 1 cup)
1 tablespoon chopped seeded jalapeño chili
1/4 teaspoon ground turmeric
2 tablespoons fresh lime juice
Nonstick vegetable oil spray
2 12-ounce pork tenderloins, trimmed
1 tablespoon curry powder
2 tablespoons fresh cilantro leaves

Steps:

Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.