Pork Cutlets With Mango Chutney

Oxmoor House
Keep a jar of chutney on hand as an easy way to add a kick to meats and poultry.
4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)


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1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
2 tablespoons chopped shallots
1/3 cup mango chutney
1/3 cup apple cider
1 tablespoon water
1/4 teaspoon minced fresh thyme


Cut tenderloin crosswise into 1/2-inch-thick slices; place between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle pork with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until golden brown. Remove from pan, and repeat procedure with remaining 1 teaspoon oil and pork.

Add shallots to pan, and sauté 1 minute. Remove pan from heat; add chutney, cider, and 1 tablespoon water, scraping pan to loosen browned bits. Return pan to heat, and cook 2 minutes or until sauce is slightly thick. Add pork and accumulated juices to pan. Cook 1 minute or until thoroughly heated. Spoon sauce over pork, and sprinkle with thyme.

Created date

March 2010

Nutritional Information

Calories 252
Fat 6.2 g
Satfat 1.7 g
Protein 24 g
Carbohydrate 22.5 g
Cholesterol 74 mg
Iron 1.5 mg
Sodium 429 mg
Caloriesfromfat 22 %
Fiber 0.1 g
Calcium 8 mg