Curry-Dusted Pork Tenderloin With Mango Chutney 6.000
Apr 6, 2005

Chef Mark Salter has brought his European modern classical approach to the Inn at Perry Cabin in St. Michaels, Md., since 2002.

This recipe from the spring menu has an aromatic spice rub that teams well with the floral notes of a Gewurztraminer; at the restaurant, the dish is served with either La Tour Narbonnaise 2001 or 2001 Domaine Weinbach Cuvee Laurence. The owner of the inn also owns a share of the La Tour Narbonnaise vineyard.

Servings: 6 - 8
  • For the mango chutney
  • 3 firm mangoes
  • 2 tablespoons ginger root, peeled and finely chopped
  • 1/2 teaspoon finely chopped garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground mustard
  • 1 teaspoon salt
  • 6 tablespoons plus 1/4 cup champagne vinegar
  • 1 tablespoon mango puree
  • 1 cup sugar
  • For the pork
  • 2 pork tenderloins (about 1 pound each)
  • 3 tablespoons coriander seeds
  • 3 tablespoons cumin seeds
  • 2-inch cinnamon stick
  • 10 cardamom pods
  • 10 cloves
  • 1/2 teaspoon fenugreek
  • 1/2 teaspoon mustard seed
  • 1 tablespoon raw long-grain rice
  • 1 tablespoon grated or flaked coconut
  • 1/4 teaspoon grated nutmeg
  • 2 tablespoons olive oil


For the mango chutney: Peel and thinly slice the mangoes. Set aside.

In a blender, combine the ginger, garlic, chili powder, mustard, salt, 6 tablespoons vinegar and mango puree until smooth. Pour into a saucepan, add the sugar and remaining 1/4 cup vinegar, bring to a boil and boil for 1 minute. Add the sliced mangoes and cook for 5 minutes. Remove from the heat; cover to keep warm.

For the pork: Preheat the oven to 350 degrees. Trim the fat and silver skin from the pork. Halve each tenderloin crosswise; you should have 4 equal-size pieces.

In a dry skillet over medium-low heat, toast the coriander, cumin, cinnamon, cardamom, cloves, fenugreek and mustard, shaking the skillet occasionally, just until fragrant, about 1 minute. Set aside to cool slightly. Add the rice, coconut and nutmeg and process in a coffee grinder or food processor. Sprinkle all sides of the pork tenderloin with the spice mixture.

In an ovenproof skillet over medium-high heat, heat the oil. Add the pork to the skillet and sear, without touching, for 2 minutes. Turn the pork and sear the remaining 3 sides in the same fashion, about 2 minutes per side. Transfer the tenderloin to the preheated oven and roast for 10 to 15 minutes. A meat thermometer inserted in the middle of the tenderloin should register 155 degrees. Transfer the pork to a wire rack and place a platter underneath to catch the juices. Let the pork rest, uncovered, for at least 5 minutes before you slice it. (The meat will continue to cook; its inner temperature should rise to 160 degrees.)

To serve, slice the pork, divide among individual plates and spoon the mango chutney over the top.

Rate it

Recipe Source

Tested by Jill Grisco.

Email questions to the Food Section.

Email questions to the Food Section at