Caribbean-Inspired Pork Tenderloin & Mango Chutney
with golden rice
Pork tenderloin takes a trip to the tropics in this bright, zippy recipe! Caribbean-spiced pork tenderloin is served alongside a bed of golden rice, then topped with a mango, onion and pepper chutney. This winning combo is tangy, rich and savoury, all at once.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Pork Tenderloin
1 tbsp
Caribbean Spice Blend
¾ cup
Parboiled Rice
½ tbsp
Golden Turmeric Spice Blend
1 unit
Chicken Broth Concentrate
1 unit
Mango
113 g
Red Onion
160 g
Sweet Bell Pepper
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
7 g
Cilantro
56 g
Green Peas
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
4 tsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Pat pork dry with paper towels. Season on all sides with salt, pepper and Caribbean Spice Blend. In a large non-stick pan, heat 1 tbsp oil (double for 4 portions) over medium heat. When the pan is hot, add pork. Sear, turning occasionally, until golden-brown, 6-7 min. Transfer pork to a parchment-lined baking sheet. Roast on the middle rack of the oven for 10-14 min, until cooked through.
Meanwhile, cut pepper into 1/2-inch pieces. Peel, then cut mango into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces. Roughly chop cilantro.
In a medium pot, heat 1 tsp oil (double for 4 portions) over medium-high heat. When the pot is hot, add half the onions. Cook for 1-2 min, stirring often, until onions soften slightly. Add half the Golden Turmeric Spice Blend (use all for 4 portions). Cook for 30 sec, stirring often, until toasted.
To the same pot, add rice, chicken broth concentrate, peas and 1 1⁄4 cups water (double for 4 portions). Season with salt. Bring to a boil over high. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
In the same pan (from step 1), heat 2 tbsp butter (double for 4 portions) over medium-high. When butter is melted, add mango, peppers, remaining onions, vinegar and 1/2 tsp sugar (double for 4 portions). Cook for 3 min, stirring occasionally, until slightly softened. Add 1/2 cup water (double for 4 portions). Bring to a boil. Once boiling, reduce heat to medium-low and cook for 10-12 min, stirring occasionally, until water reduces and chutney thickens.
Season mango chutney with salt and pepper, to taste. Thinly slice pork. Plate pork with rice alongside. Spoon mango chutney over pork. Sprinkle with cilantro. Enjoy!
