Pork Tenderloin With Cherry And Mango Chutney

Name: Pork Tenderloin With Cherry And Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork tenderloin; 1 teaspoon ancho chile powder; 1 teaspoon cumin; 1 teaspoon paprika sweet or smoked; 1/2 teaspoon coriander; 1/2 teaspoon spice Chinese five-; 1 tablespoon olive oil; 1 cup pitted cherries fresh or frozen; 1 cup mango fresh or frozen, chopped; 1 onion diced; 1/4 cup dried cranberries; 1 tablespoon ginger peeled & finely grated; 1/2 teaspoon red pepper flakes; 2 teaspoons five-spice Chinese; 1/4 teaspoon nutmeg; 1/4 teaspoon cardamom; 3/4 cup red wine vinegar; 1/3 cup sugar; 1/3 cup light brown sugar; 1 teaspoon kosher salt; 1/2 cup polenta corn meal medium grind; 1 cup whole milk; 1 cup water; 2 tablespoons unsalted butter; 2 tablespoons Parmesan cheese or pecorino cheese, grated; kosher salt; cracked pepper Freshly

Servings: persons

1 pork tenderloin
1 teaspoon ancho chile powder
1 teaspoon cumin
1 teaspoon paprika sweet or smoked
1/2 teaspoon coriander
1/2 teaspoon spice Chinese five-
1 tablespoon olive oil
1 cup pitted cherries fresh or frozen
1 cup mango fresh or frozen, chopped
1 onion diced
1/4 cup dried cranberries
1 tablespoon ginger peeled & finely grated
1/2 teaspoon red pepper flakes
2 teaspoons five-spice Chinese
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
3/4 cup red wine vinegar
1/3 cup sugar
1/3 cup light brown sugar
1 teaspoon kosher salt
1/2 cup polenta corn meal medium grind
1 cup whole milk
1 cup water
2 tablespoons unsalted butter
2 tablespoons Parmesan cheese or pecorino cheese, grated
kosher salt
cracked pepper Freshly

1
For the chutney, add all of the ingredients to a medium size pot and bring to a simmer. Put the lid on the pot and simmer for 40 minutes. Remove lid and give it a taste after 40 minutes, it may need a little more sugar or vinegar to taste. Cook with the lid off for another 5-10 minutes until the mixture has thickened up a little bit, but know that it will become even thicker once is cools.
2
While the chutney is cooking, make the spice rub for the pork by combining the ancho chile powder and next4 ingredients in a small bowl, mix well. Season the tenderloin with a generous pinch of salt and spice rub all over, let sit at room temperature for 20 minutes, and pre-heat oven to 400 degrees F.
3
Pre-heat a large cast iron or steel pan over medium-high heat with 1 tablespoon of olive oil. Sear the tenderloin on one side for 2 minutes, or until nicely browned. Flip and repeat on the second side. Move the tenderloin to a sheet tray lined with tin foil and roast in the oven until the internal temperature is 150 degrees F, about 15 minutes. When the tenderloin is ready, move it to a clean platter and let it rest under some tin foil for 10 minutes so the juices can re-distribute.
4
While the tenderloin is cooking, make the polenta by bringing the water and milk to a boil in a medium size pot. Add the cornmeal along with 1 teaspoon of salt and a couple cracks of pepper. Whisk well and simmer the mixture on medium-low heat for about 20 minutes, whisking often. Give the mixture a taste after 10 minutes, it will definitely need more salt. After 20 minutes the mixture should have a thick consistency and the texture should be creamy. Turn the heat off, stir in the butter and cheese, set aside.
5
Slice the pork into medallions and serve with some of the chutney and polenta, enjoy!

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 pork tenderloin, 1 teaspoon ancho chile powder, 1 teaspoon cumin, 1 teaspoon paprika sweet or smoked, and more.

Yes, Pork Tenderloin With Cherry And Mango Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!