Roast Pork with Mango Chutney
|Prep time||20 minutes|
|Cooking time||50 minutes|
|Total time||1 hour, 10 minutes|
The chutney from this recipe goes well with other meats as well, such as chicken or turkey. The chutney will keep in the refrigerator for a couple weeks, or can be frozen for up to 60 days.
In a spice grinder or using a mortar and pestle, grind the coriander, cumin and fennel seeds. Add the salt and pepper, then rub the spice mixture evenly over the entire pork tenderloin. Let the pork sit, refrigerated, for 30 minutes to an hour. Preheat the oven to 375°F. Place the pork tenderloin on an oiled sheet pan, and bake for 35-40 minutes or until desired temperature is reached. Let the pork rest for 10 minutes before slicing. Once the pork is in the oven, prepare the chutney. In a medium pot, heat the oil over medium-high heat. Add the onion and sauté for a few minutes until it begins to soften. Add the ginger, garlic, chili flakes and mustard seeds and sauté another 2 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring frequently, until the chutney has reduced to a thick sauce. Serve on the side with the sliced pork.
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