Pork Cutlets With Mango Chutney

Keep a jar of chutney on hand as an easy way to add a kick to meats and poultry.

Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 252
  • Fat: 6.2g
  • Saturated fat: 1.7g
  • Protein: 24g
  • Carbohydrate: 22.5g
  • Cholesterol: 74mg
  • Iron: 1.5mg
  • Sodium: 429mg
  • Calories from fat: 22%
  • Fiber: 0.1g
  • Calcium: 8mg

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

Preparation

  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.
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