Name: Pork Tenderloin with Mango Chutney Glaze
Total time: 30 min
Ingredients: 2 pounds pork tenderloins (2 loins total), cut crosswise into 1-inch pieces; 3 tablespoons vegetable oil; 1 onion, chopped fine; 1 red bell pepper, seeded and chopped fine; 1 jalapeño chile, seeded and minced; 1 teaspoon ground cumin; 1/4 teaspoon allspice; 9 ounces mango chutney (1 jar); 3 tablespoons fresh lime juice, from 2 limes; 1 teaspoon grated lime zest

Why This Recipe Works

To ensure even cooking of our pork tenderloin, we chose tenderloins that were similar in weight. Because pork tenderloin is so lean, it can dry out easily. It was important not to cook it to an interior temperature of higher than 145 degrees. At this temperature the pork remained pink at the center and was thoroughly juicy.

For a sweet and sour glaze, we blended lime zest and lime juice with cumin and allspice. A little fresh jalapeño imparted a vibrant, fresh flavor.

Before You Begin

Using prepared mango chutney adds flavor and cling to this sweet-sour glaze.

Instructions

Pat pork dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Add pork and cook until well browned and meat registers 145 degrees, about 4 minutes per side.

Add remaining oil, onion, bell pepper, and jalapeño to empty skillet and cook until lightly browned, about 5 minutes. Stir in cumin and allspice and cook until fragrant, about 30 seconds.

Add chutney, lime zest, lime juice, and any accumulated pork juices to pan and cook until thickened, about 3 minutes. Season with salt and pepper. Spoon sauce over pork. Serve.