Roast Pork with Mango Chutney


Prep time20 minutes
Cooking time50 minutes
Total time1 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.


1 1/2 pound
pork tenderloin (trimmed of fat)
2 teaspoons
coriander seeds
2 teaspoons
cumin seeds
2 teaspoons
fennel seeds
1 teaspoon
1 teaspoon
black pepper
2 teaspoons
vegetable oil
1/2 cup
onion, yellow (diced)
4 teaspoons
ginger, fresh (peeled and minced)
1 clove
garlic (minced)
1/4 teaspoon
red pepper flakes
1/4 teaspoon
mustard seeds, brown
1/4 teaspoon
cinnamon, ground
1/4 teaspoon
turmeric, ground
1/4 teaspoon
cloves, ground
1 1/4 cup
mango (about 3 large, pitted, peeled, and diced)
3 tablespoons
raisins (or diced apricots)
1 tablespoon
lime juice
3 tablespoons
apple cider vinegar
3 tablespoons
brown sugar


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.


Check out our "How to Cut a Mango" video for more information on how to cut up a mango.

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