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Pork Cutlets With Mango Chutney

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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