Pork Tenderloin With Chutney
Juicy pork tenderloin infused with vibrant curry, ginger, and chili flavors, paired with sweet mango chutney—a perfect dish for spice lovers and special occasions.
Ingredients
Instructions
- For marinade, put chutney, hot chili pepper, lemon juice, vinegar, ginger, and curry powder into a food processor or blender; mix until smooth.
- Transfer the marinade to a large plastic food bag; add the pork tenderloin and seal the bag tightly.
- Refrigerate for 12 hours or longer to marinate the pork.
- Preheat oven to 450°F (232°C).
- Remove the pork from the marinade and arrange on a foil-lined jelly roll pan.
- Roast until the internal temperature reaches about 155°F (68°C), approximately 25 to 35 minutes.
- Let the pork stand for 5 minutes before slicing; the temperature should rise to 160°F (71°C).
Tips & Substitutions
For a flavor boost, consider adding fresh herbs like cilantro or mint to the marinade. If you prefer a milder heat, reduce the amount of hot chili pepper or substitute with a sweet bell pepper. You can also use pre-made chutney for convenience, but ensure it complements the spices. This dish pairs beautifully with sides like roasted vegetables or a fresh salad.
Serving Suggestions
Slice the pork tenderloin and serve it with a drizzle of extra chutney on top for added flavor. Pair it with steamed rice or quinoa to soak up the delicious juices, and consider a side of sautéed greens or a refreshing salad for a balanced meal. This dish is also fantastic alongside Smoked Sausage With Black-Eyed Peas for a hearty dinner.
Storage & Reheating
Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the pork in aluminum foil and warm it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Tenderloin With Chutney contains roughly 24 calories, with 0g protein, 3g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute chicken or turkey tenderloin for pork. Adjust the cooking time accordingly, as poultry may cook faster. Ensure the internal temperature reaches 165°F (74°C) for safety.
What if I don't have a food processor?
If you don't have a food processor, you can use a blender or simply mix the marinade by hand. Chop the ingredients finely and whisk them together in a bowl until well combined.
How do I know when the pork is done cooking?
Use a meat thermometer to check the internal temperature of the pork. It should reach about 155°F (68°C) before resting, and it will rise to 160°F (71°C) as it rests. This ensures the meat is juicy and safe to eat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).