Pork Cutlets With Mango Chutney

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)

Recipe from

Oxmoor House

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


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note