Pork Tenderloin with Angry Granny and Champagne® Mango Chutney

Ingredients:

  • 2 pork tenderloins cleaned of fat layer and silverskin
  • 2 tbs Canola oil
  • 1 tbs kosher salt
  • 1 tbs cracked black pepper
  • 1/2 cup water
  • 2 Granny smith apples peeled, seeded and diced
  • 3 Champagne® mangos, peeled, seeded and diced
  • 1 large onion julienne
  • 2 tbs minced garlic
  • 1 tsp red chili flakes
  • 2 tbs rice wine vinegar
  • 4 tbs raisons
  • 1 1/2 tbs minced cilantro

Instructions:

Serves 4

Heat saute pan over high heat and add Canola oil. Season pork with salt and pepper and place in saute pan. Sear on each side until golden in and then remove. Place pork in 400º oven for 10-15 minutes until med/well-done (160º F internal temperature).

While pork is cooking, use the same pan from which you just removed pork and sauté the onions until carmelized. Then, add apple, mango and garlic and continue to sauté over med-high heat for 3 minutes. Add vinegar and continue cooking for 2 minutes.

Now, pour in water to de-glaze pan and allow to simmer until water is almost gone, and then add cilantro and raisons. (Salt and pepper to taste).

To serve, remove pork from oven and slice on a bias, fanning about 1/2 loin on each plate. Then, spoon sauce over pork and serve.

This recipe was created for the Champagne® mango by Culinary Institute of New Orleans. The contest was headed by Chef Lonnie Varisco.

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