This recipe is taken from the 2006 Milk Calendar. 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.
- Prep: 10 min
- Cooking: 15 min
- 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
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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.
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 107 mg|
|Vitamin B12:||35 %|