Pork Tenderloin with Mango Chutney

• 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 jalapeno 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

1. Heat oil large nonstick skillet over medium heat.
2. Add cumin seeds; stir until brown, about 2 minutes.
3. Add onion and ginger to skillet; saute until onion begins to brown, about 5 minutes.
4. Add mango, jalapeno and turmeric.
5. Stir until mango is heated through, about 3 minutes.
6. Cool slighlty.
7. Mix in lime juice.
8. Season chutney with salt and pepper.
9. (Can be made 6 hours ahead.
10. Cover; chill.
11. Bring to room temperature before serving.)
12. Spray barbecue grill with vegetable oil spray.
13. Prepare barbecue (medium-high heat) or preheat broiler.
14. Rub all sides of pork with curry powder; sprinkle with salt and pepper.
15. Grill or broil pork until thermometer inserted into thickest part of pork registers 155F.
16. turning frequently, about 20 minutes if grilling or 15 minutes if broiling.
17. Transfer pork to work surface.
18. Cut pork crosswise into 1/2-inch-thick slices.
19. Transfer to plates.
20. Sprinkle with cilantro.
21. Spoon chutney alongside.

vegetable oil, cumin seeds, onion, fresh ginger, mango, jalapeno chili, ground turmeric, lime juice, vegetable oil spray, pork, curry powder, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/pork-tenderloin-with-mango-chutney-101349 (may not work)