Pork Tenderloin With Chutney - cooking recipe

Ingredients

1/3 c. mango chutney (such as Major Grey's)
1 small hot chili pepper, seeds and ribs removed
1 Tbsp. each: fresh lemon juice and rice wine vinegar
1 tsp. ground ginger
1/2 tsp. curry powder
2 pork tenderloins (about 1 lb. each)

Preparation

For marinade, put chutney, chili, lemon juice, vinegar, ginger and curry into a food processor or blender; mix until smooth. Transfer to a large plastic food bag; add pork and seal bag tightly.
Refrigerate 12 hours or longer; heat oven to 450\u00b0. Remove pork from marinade.
Arrange on a foil-lined jelly roll pan.
Roast until internal temperature reaches about 155\u00b0 about 25 to 35 minutes.
Let stand 5 minutes before slicing (temperature should rise to 160\u00b0).