Serves 6.

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 cup chopped onion
  • 1 tablespoon chopped peeled fresh ginger
  • 1 large firm but ripe mango, peeled, pitted, chopped (about 1 cup)
  • 1 tablespoon chopped seeded jalapeño chili
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons fresh lime juice
    nonstick vegetable oil spray
  • 2 12-ounce pork tenderloins, trimmed
  • 1 tablespoon curry powder
  • 2 tablespoons fresh cilantro leaves

    DIRECTIONS

    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.