Ready to embark on a culinary journey that will tantalize your taste buds and transport you to the vibrant streets of Mexico? If you're looking for a dish that bursts with flavor and offers a unique blend of sweet, sour, and savory notes, look no further than pork tenderloin adovada with mango and papaya chutney. This delectable dish is a symphony of flavors that will leave you craving more. In this article, we'll guide you through the steps to create this mouthwatering dish, providing tips and tricks to ensure success in your culinary adventure. Along the way, you'll discover the secrets to making the perfect marinade, grilling the tenderloin to perfection, and crafting a chutney that will elevate the entire dish. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary expedition that will leave your taste buds dancing with delight!
Check out the recipes below so you can choose the best recipe for yourself!
PORK TENDERLOIN WITH MANGO CHUTNEY
Pork tenderloin is so easy to prepare and this chutney makes it even easier when it can be prepared ahead of time. Good recipe for entertaining. This recipe comes from a restaurant's cookbook that we frequent often - the Fly Fisher's Inn in Cascade, Montana. Enjoy!
Provided by DDW7976
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chutney: Peel, halve and seed mango, cut into 1/2 inch cubes.
- Combine mango with all the other ingredients in a deep heavy sauce pot.
- Cook, uncovered until it begins to simmer gently.
- Continue cooking for about 10 minutes, simmering until thickened.
- Cool, cover tightly and refrigerate.
- It will keep for about 1 week in the refrigerator.
- Bring to room temperature or warm for serving.
- Tederloins: Season lightly with salt and pepper.
- Roast pork on a rack in a shallow roasting pan.
- Insert meat thermometer.
- Roast uncovered in a 350 degree oven for 25-35 minutes or until the thermometer registers 145-155 degrees.
- Slice and top with chutney.
Nutrition Facts : Calories 412.8, Fat 11, SaturatedFat 3.8, Cholesterol 131, Sodium 99.9, Carbohydrate 36.4, Fiber 1.5, Sugar 33.8, Protein 41.4
IT'S JUST PORK...AND CHUTNEY
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
- Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
- Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
- Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
- Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
- In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
- Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.
PORK TENDERLOIN ADOVADA W/MANGO AND PAPAYA CHUTNEY
Steps:
- Chutney: In a saute pan heat the oil and add the chile flakes for about 4-6 minutes over med high.. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and papaya and cook for 1 more minute. In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a simmer and reduce for about 30 minutes, stirring frequently. Season to taste with salt and pepper. Add the raisins, nuts and let cool. Pork Adovada: Combine all ingredients in a deep dish or large plastic ziploc bag. Marinate pork tenderloin in refrigerator overnight. Grill over direct heat on high to sear for about 2 minutes on each side. Then move to indirect heat and let slow cook until internal temperature reaches 160 degrees. Cooking times will vary depending on size of tenderloin or pork loin, and type of grill, charcoal or gas. The key here is to keep it moving on indirect heat to prevent it from burning. Slice into medallions and serve with flour tortilas or crusty bread or by itself for you carb watchers. Spoon some chutney over the pork. It's delicious!
PORK TENDERLOIN WITH MANGO CHUTNEY
Categories Fruit Ginger Low Fat Mango Pork Tenderloin Curry Summer Jalapeño Cilantro Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
- Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.
SEARED PORK TENDERLOIN WITH FRY PAN QUICK FRUIT CHUTNEY
Steps:
- Preheat oven to 250 degrees F. Season pork with salt and pepper on both sides. Heat a non-stick pan over medium heat. Add the pork and cook, turning once, until golden brown and cooked through, about 2 to 3 minutes per side. Remove to an oven proof platter. Hold warm in oven while you prepare sauce.
- Add onions to pork pan and cook, stirring often until slightly softened, about 3 to 4 minutes. Increase heat to high, add cider, cider vinegar, sugar, chili flakes, and cinnamon stick. Bring to a boil. Add apricots and prunes. Reduce to a simmer. Add cranberries, apples, and swiss chard and cook until sauce is slightly thickened and chard and apples are tender, about 3 to 5 minutes. Add orange zest and cook 1 minute more.
- Divide pork among serving plates, pour chutney over pork slices. Serve immediately.
Nutrition Facts : Calories 393 calorie, Fat 4.7 grams, SaturatedFat 1.5 grams, Carbohydrate 63.5 grams, Fiber 8 grams, Protein 27 grams
PAPAYA MANGO CHUTNEY
Easy to make and delicious! It is ready to use after it has cooled, but will improve over the next few weeks
Provided by PetsRus
Categories Mango
Time 1h30m
Yield 4-5 jars
Number Of Ingredients 17
Steps:
- Put all ingredients in a large pot, except for the rum and the lemon juice.
- Bring to the boil, turn heat to medium, cook for approximately an hour, stirring often, until the mixture has reduced and thickened.
- Turn off the heat and stir in the rum and lemon juice.
- Transfer to clean warm jars and seal.
Nutrition Facts : Calories 999.4, Fat 1.7, SaturatedFat 0.4, Sodium 1831.3, Carbohydrate 250, Fiber 10.4, Sugar 221, Protein 5.3
MANGO-CHUTNEY GLAZED PORK LOIN ROAST
A little of this...a little of that, this delicious pork loin roast recipe has just a touch of India, but appeals to everyone! Serve with jasmine rice or potatoes.
Provided by LivininGTown
Categories World Cuisine Recipes Asian Indian
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Rub outside of roast with tandoori paste and place into the bottom of a baking dish. Spread mango chutney on top, followed by apricot jam. Sprinkle dried onion over roast. Pour water around the sides and throw pineapples and cranberries into the water. Top roast with candied orange peel. Cover the baking dish.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), 1 1/2 to 2 hours, removing the lid for the last 15 to 30 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 24.2 g, Cholesterol 55.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 473.6 mg, Sugar 4.3 g
PORK TENDERLOIN WITH MANGO RELISH
Colorful mango relish is a refreshing counterpoint to the "heat" in the meat rub I use to pep up a number of pork dishes. These roasted tenderloins are sure to turn out nice and juicy. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.
Nutrition Facts : Calories 171 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
MANGO CHUTNEY PORK ROAST
Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. -Pamela Vitti Knowles, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings (2 cups chutney).
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger., Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 256 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 305mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
MANGO PORK TENDERLOIN
Discover a new favorite with our Mango Pork Tenderloin recipe. This Mango Pork Tenderloin recipe features a fresh mango and bacon stuffing.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cook and stir bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve for later use. Add onions to skillet; cook 3 min., stirring occasionally. Add garlic; cook and stir 2 min. Remove from heat; stir in bacon, mangos, cilantro and raisins.
- Place tenderloins, cut-sides up, on cutting board; spoon filling down centers. Roll up, starting at one long side of each; secure with wooden toothpicks. Brush with mayo; roll in cracker crumbs. Heat 1-1/2 tsp. of the reserved bacon drippings in same skillet on medium heat. Add 1 tenderloin; cook 4 min. or until evenly browned, turning occasionally. Place on rack of broiler pan. Repeat with remaining bacon drippings and tenderloin.
- Bake meat 30 min. or until done (145ºF). About 10 min. before meat is done, prepare stuffing as directed on package.
- Remove meat from oven; let stand 3 min. Remove and discard toothpicks from meat before slicing. Serve with stuffing.
Nutrition Facts : Calories 410, Fat 20 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 50 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
Tips:
- Choose a good quality pork tenderloin: Look for one that is firm and evenly colored, with no signs of bruising or discoloration.
- Sear the pork tenderloin before braising: This will help to develop flavor and color.
- Use a flavorful braising liquid: The combination of chicken broth, orange juice, and spices in this recipe creates a delicious and aromatic sauce.
- Cook the pork tenderloin until it is tender: The meat should be cooked through but still juicy and moist.
- Serve the pork tenderloin with a flavorful sauce: The mango and papaya chutney in this recipe is a great complement to the pork.
Conclusion:
Pork tenderloin adovada is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the mango and papaya chutney adds a sweet and tangy touch. This dish is sure to be a hit with your family and friends.
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