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.