1 (3/4-pound) pork tenderloin, cut into 1/4-inch-thick slices
1 large purple onion, cut in half and sliced
1/3 cup mango chutney
1/4 cup Madeira wine
1 tablespoon lime juice
4 (2-ounce) onion rolls, warmed
How to Make It
Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add pork and onion; cook 10 minutes or until pork is browned and onion is crisp-tender, stirring often. Add chutney, wine, and lime juice. Cook over medium heat 6 minutes or until pork is tender. Spoon over bottom halves of rolls. Top with remaining roll halves. Serve warm.