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View more "Main Dishes" recipes Pork Tenderloin Medallions with Mango Curry Cream Recipe

Pork Tenderloin Medallions with Mango Curry Cream

Dairy Farmers of Canada
Add to Calendar 07/22/2017 10:00 AM 07/22/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 lb (450 g) pork tenderloin
2 tbsp (30 mL) butter
2 cloves garlic, minced
1 small onion, finely chopped
1 tbsp (15 mL) yellow curry paste
1 cup (250 mL) 35 % cream
1/3 cup (80 mL) mango chutney
1/2 cup (125 mL) plain yogurt
Toasted sliced almonds

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/pork-tenderloin-medallions-with-mango-curry-cream?source=calendar
Pork Tenderloin Medallions with Mango Curry Cream true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 15 mins
  • Yields 4 servings

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

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2006 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 lb (450 g) pork tenderloin
2 tbsp (30 mL) butter
2 cloves garlic, minced
1 small onion, finely chopped
1 tbsp (15 mL) yellow curry paste
1 cup (250 mL) 35 % cream
1/3 cup (80 mL) mango chutney
1/2 cup (125 mL) plain yogurt
Toasted sliced almonds

Preparation

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.

65 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2006 Milk Calendar Explore all Milk Calendar recipes

Comments

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Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2006 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 523 Calories
Protein: 30 g
Carbohydrate: 24 g
Fat: 34 g
Fibre: 0.9 g
Sodium: 630 mg

Top 5 Nutrients

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

*percentage of daily value

*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.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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