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Pork Tenderloin with Mango-Blueberry Chutney

Source of Recipe


Kathleen Thompson






List of Ingredients



• 2 pork tenderloins (about 1-1/2 lbs. total), trimmed
  
• 1 Tbsp canola oil
  
• Salt and pepper
  
• 3 Tbsp orange juice
  
• 1 Tbsp softened butter
  
• 1 Tbsp olive oil
  
• 2 shallots, peeled and chopped
  
• 2 cloves garlic, peeled and minced
  
• 1/2 cup orange juice
  
• 1 very ripe mango, peeled and chopped
  
• 1/2 cup frozen blueberries
  
• 2 Tbsp fresh rosemary leaves, finely minced
  
• 1 Tbsp Spanish sherry vinegar
  






Instructions



1. Place a roasting pan in the oven and preheat it to 400 degrees (F). In a large skillet, over low heat, sweat the chopped shallots and garlic in the olive oil until they are soft, about 10 minutes. Remove them to a medium saucepan and set aside. Increase heat and add the canola oil to coat the bottom of the pan.
   
   
2. While the pan is heating, in a small bowl, mix the 3 tablespoons of orange juice with the butter. Set aside.
   
   
3. Pat the tenderloins with salt and pepper immediately before you put it in the skillet. (Note: If you season the tenderloins too soon, it will draw the moisture out of the meat, causing it to resist browning.) Brown the tenderloins on all sides in the hot skillet. Transfer to a roasting pan and brush with some of the orange and butter mixture.
   
   
4. Roast the tenderloins, brushing occasionally with the orange and butter mixture, until a thermometer inserted into the center of each of the tenderloins registers 155 degrees (F), about 25 minutes.
   
   
5. While the tenderloins are cooking, deglaze the pan with a little water and add the resulting sauce to the shallots in the saucepan. Add the orange juice, mango, blueberries, rosemary and vinegar to the saucepan and bring just to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes.
   
   
6. Remove the pork from the oven and allow it to rest for 10 to 15 minutes.
   
   Slice into medallions and serve with the chutney.