Great Tastes of Manitoba

Pork Tenderloin Medallions with Mango Curry Cream

25 minutes
Prep: 10 minutes | Cook: 15 minutes | Servings: 3-4


  • 1 lb (450 g) pork tenderloin
  • 2 Tbsp (30 mL) butter
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 Tbsp (15 mL) curry powder or yellow curry paste
  • 1 cup (250 mL) whipping cream
  • 1/3 cup (80 mL) mango chutney


  1. Cut pork tenderloin crosswise into 0.5 inch (1 cm) thick medallions.
  2. In large skillet, melt half of butter over medium-high heat. Sauté pork medallions, turning once, for about 2 minutes per side; transfer to plate.
  3. Reduce heat to medium-low and add remaining butter to skillet. Add garlic, onion and curry; cook, stirring, for about 3 minutes or until softened.
  4. 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 minutes.
  5. Return pork to skillet with any accumulated juices and turn to coat. Simmer for about 2 minutes or until just a hint of pink remains in pork.

Recipe adapted from Dairy Farmers of Canada

Pairs well with Torque Brewing The Witty Belgian

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