Pork Tenderloin with Mango Chutney
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
1 Tbsp. vegetable oil
1/2 tsp. cumin seeds
1 cup chopped onion
1 Tbsp. chopped peeled fresh ginger
1 large firm but ripe mango, peeled, pitted and chopped (about 1 cup)
2 Tbsp. chopped seeded finger hot chiles
1/4 tsp. ground turmeric
2 Tbsp. fresh lime juice
nonstick vegetable oil spray
2 (12 oz.) pork tenderloins, trimmed
1 Tbsp. curry powder
2 Tbsp. fresh cilantro leaves
For the chutney:
Heat the oil in large non-stick skillet over medium heat. Add the cumin seeds and stir until brown, about 2 minutes. Add the onion and ginger to the skillet and saute until the onion begins to brown, about 5 minutes. Add the mango, finger hots and turmeric. Stir until the mango is heated through, about 3 minutes. Cool it slightly, then mix in the lime juice. Season the chutney with salt and pepper.
Can be made 6 hours ahead. Cover and chill. Bring to room temperature before serving.
For the pork:
Spray the barbecue grill with vegetable oil spray to prepare the barbecue (medium-high heat) or preheat the broiler. Rub all sides of the pork with curry powder and sprinkle with salt and pepper.
Grill or broil the pork until a thermometer inserted into the thickest part registers 155F. Turn the pork frequently for about 20 minutes if grilling or about 15 minutes if broiling.
Transfer the pork to a work surface and cut the pork crosswise into 1/2″ thick slices. Transfer to plates and sprinkle with cilantro. Spoon the chutney alongside.