Ingredients:
2 (14 ounce) pork tenderloins
1 mangoes or 1 (12 ounce) cans mangoes, slices cut into 1/2 inch cubes
1/2 cup white sugar
1/4 cup finely diced red onions
2 tablespoons white vinegar
1/4 cup finely chopped green peppers
1/4 cup finely chopped red peppers
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/8 teaspoon ground cloves
fresh ground black pepper, to taste
Directions:
Chutney: Peel, halve and seed mango, cut into 1/2 inch cubes.
Combine mango with all the other ingredients in a deep heavy sauce pot.
Cook, uncovered until it begins to simmer gently.
Continue cooking for about 10 minutes, simmering until thickened.
Cool, cover tightly and refrigerate.
It will keep for about 1 week in the refrigerator.
Bring to room temperature or warm for serving.
Tederloins: Season lightly with salt and pepper.
Roast pork on a rack in a shallow roasting pan.
Insert meat thermometer.
Roast uncovered in a 350 degree oven for 25-35 minutes or until the thermometer registers 145-155 degrees.
Slice and top with chutney.
Servings: 4-6
Time preparation: 20 min.
Time total: 55 min.