Pork Tenderloin Medallions with Mango Curry Cream

Name: Pork Tenderloin Medallions with Mango Curry Cream
Yield: 4 servings
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

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

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

READY FOR REWARDS?

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.