Dairy Farmers of Canada

Pork Tenderloin Medallions with Mango Curry Cream

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
Yields 4 servings
pork tenderloin medallions with mango curry cream


  • 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.

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Nutritional information

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

Top 5 Nutrients

(% DV*)
Calcium: 10 % / 107 mg
Niacin: 46 %
Riboflavin: 31 %
Thiamin: 69 %
Vitamin B12: 35 %