Pork Tenderloins with Mango Curry Cream | DFM

Pork Tenderloin Medallions with Mango Curry Cream


10 min.


15 min.

Serving Size

3-4 servings

Great Tastes 2017-2018


  • 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


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.


  • Mango chutney can usually be found in the ethnic section of the grocery store alongside other ingredients used in Indian cooking.