Pork Tenderloin with Chutney

By MaryEllen

Ingredients

• 1/3 cup mango chutney
• 1 serrano pepper
• 1 Tbs lemon juice
• 1 Tbs rice wine vinegar
• 1 tsp ginger
• 1/2 tsp curry powder
• 2 lb pork tenderloin
• Servings: 6
• Reviews
• 4 stars - ME 1/21/2007

Preparation

Step 1

1. Place all ingredients except meat, into food processor container and process till smooth. Transfer to large plastic food bag. Add meat and marinate in refrigerate for 12 hours or overnight. Heat oven to 450 F. Remove meat from marinade. Arrange on a foil lined jelly roll pan. Roast till internal temp reaches about 155 Degrees. Let stand 5 minutes before slicing. Temp should rise to 160. Serve with Black Beans & Coconut Rice. Instead of a Tenderloin Roast, a boneless pork may be used. Slice the Roast into steaks about 3/4-1" thick and marinate as above. Steaks may be cooked on the grill.