Method

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.