- 2 (3/4-pound) pork tenderloins
- 2 tablespoons olive oil, divided
- 2 (11-ounce) cans mandarin oranges in light syrup
- 1/2 teaspoon grated orange rind
- 1/2 teaspoon peeled, minced gingerroot
- 1/2 teaspoon pepper
- 1/4 cup dark rum
- 1/2 cup mango chutney
- 1/4 cup sliced green onions
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1/3 cup chopped pecans, toasted
- calories 331
- caloriesfromfat 32 %
- fat 11.8 g
- satfat 1.9 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 24.8 g
- carbohydrate 31.4 g
- fiber 0.0 g
- cholesterol 74 mg
- iron 0.0 mg
- sodium 106 mg
- calcium 0.0 mg
How to Make It
Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices.
Cook half of pork in 1 tablespoon hot olive oil in a large skillet over medium-high heat 3 minutes on each side or until pork is lightly browned. Remove pork from skillet, and keep warm. Repeat procedure with remaining pork slices and remaining 1 tablespoon olive oil.
Drain oranges, reserving 1/2 cup liquid. Add reserved liquid, orange rind, and next 3 ingredients to skillet. Return pork to skillet. Bring to a boil; cover, reduce heat, and simmer 4 to 5 minutes or until pork is tender.
Transfer pork to a serving platter, using a slotted spoon. Set aside, and keep warm. Add chutney and green onions to pan drippings. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chutney mixture. Bring to a boil; reduce heat, and simmer, uncovered, until chutney mixture is thickened and bubbly. Stir in oranges and pecans. Cook over medium-low heat until thoroughly heated. Spoon sauce evenly over pork.