Pork Tenderloin Medallions with Mango Curry Cream
PREP TIME
10 min.
COOK TIME
15 min.
Serving Size
3-4 servings
Great Tastes 2017-2018
Ingredients
- 1 lb (450 g) Pork tenderloin
- 2 Tbsp (30 mL) butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 Tbsp (15 mL) curry powder
- 1 cup (250 mL) whipping cream
- 1/3 cup (80 mL) mango chutney
Directions
| 1. | Cut pork tenderloin crosswise into 0.5-inch (1 cm) thick medallions. In a large skillet, melt half of the butter over medium-high heat. Sauté pork medallions, turning once, for about 2 minutes per side; transfer to plate. |
| 2. | Reduce heat to medium-low and add the remaining butter to the skillet. Add garlic, onion and curry; cook, stirring, for about 3 minutes or until softened. Pour in cream and mango chutney and bring to boil, stirring and scraping up any bits stuck to the pan. Boil gently until slightly reduced, about 3 minutes. |
| 3. | Return pork to skillet with any accumulated juices and turn to coat. Simmer for about 2 minutes or until just a hint of pink remains in the pork. |
Recipe is adapted from Dairy Farmers of Canada.
Tips
- Mango chutney can usually be found in the ethnic section of the grocery store alongside other ingredients used in Indian cooking.
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