Pork Cutlets With Mango Chutney

• 1 (1-pound) pork tenderloin, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil, divided
• 2 tablespoons chopped shallots
• 1/3 cup mango chutney
• 1/3 cup apple cider
• 1 tablespoon water
• 1/4 teaspoon minced fresh thyme

1. 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. Sprinkle pork with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until golden brown. Remove from pan, and repeat procedure with remaining 1 teaspoon oil and pork.
2. Add shallots to pan, and saute 1 minute. 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. Add pork and accumulated juices to pan. Cook 1 minute or until thoroughly heated. Spoon sauce over pork, and sprinkle with thyme.

pork tenderloin, salt, freshly ground black pepper, olive oil, shallots, mango, apple cider, water, thyme

Taken from www.myrecipes.com/recipe/pork-cutlets-with-mango-chutney (may not work)