Pork Tenderloin Medallions with Mango Curry Cream
This flavourful dish is quick and easy to prepare for guests on a busy day and one you'll be proud to serve. Accompany with steamed Basmati or Jasmine rice, tender-crisp green beans and salad.
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 15 mins
- Yields 4 servings
Preparation
What You Need
Instructions
Cut pork tenderloin crosswise into 1-inch (2.5 cm) thick medallions. In large skillet, melt half of butter over medium-high heat. Sauté pork medallions, turning once, for about 2 min per side; transfer to plate.
Reduce heat to medium-low and add remaining butter to skillet. Add garlic, onion and curry; cook, stirring, for about 3 min or until softened.
Pour in cream and mango chutney and bring to boil, stirring and scraping up any bits stuck to pan. Boil gently until slightly reduced, about 3 min. Return pork to skillet with any accumulated juices and turn to coat. Simmer for about 2 min or until just a hint of pink remains in pork. Serve with a dollop of yogurt and sprinkle with almonds.
Tips
Use 1/3 cup (80 mL) finely chopped shallots in place of onion and add 1/4 cup (50 mL) white wine to skillet before adding cream.
The flavour of curry paste is smoother than some curry powders and is a good choice for a quick-cooking method such as this one.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 523 CaloriesProtein: 30 g
Carbohydrate: 24 g
Fat: 34 g
Fibre: 0.9 g
Sodium: 630 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
10 %
/
107
mg
Thiamin:
69 %
/
0.9
mg
Niacin:
46 %
/
10.5
mg
Vitamin B12:
35 %
/
0.7
mg
Riboflavin:
31 %
/
0.5
mg
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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