Pork Cutlets With Mango Chutney

Name: Pork Cutlets With Mango Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters apple cider; 0 teaspoons freshly ground black pepper; 0 teaspoons minced fresh thyme; 454 grams pork tenderloin, trimmed; 79 milliliters mango chutney; 2 teaspoons olive oil, divided; 0 teaspoons salt; 2 Tbsps chopped shallots; 1 Tbsp water

Need a gluten free and dairy free main course? Pork Cutlets With Mango Chutney could be a great recipe to try. This recipe serves 4. One serving contains 233 calories, 24g of protein, and 5g of fat. A mixture of water, pepper, pork tenderloin, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cut tenderloin crosswise into 1/2-inch-thick slices; place between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

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Meat

Wrap

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Plastic Wrap

Meat Tenderizer

Frying Pan

Sprinkle pork with salt and pepper.

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Salt And Pepper

Pork

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add half of pork, and cook 2 minutes on each side or until golden brown.

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Pork

Remove from pan, and repeat procedure with remaining 1 teaspoon oil and pork.

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Pork

Cooking Oil

Equipment you will use

Frying Pan

Add shallots to pan, and saut 1 minute.

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Shallot

Equipment you will use

Frying Pan

Remove pan from heat; add chutney, cider, and 1 tablespoon water, scraping pan to loosen browned bits. Return pan to heat, and cook 2 minutes or until sauce is slightly thick.

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Sauce