Mango Chutney Pork With Nuts And Couscous

Pork tenderloin slices served with mango chutney and couscous. Garnished with green onion slices and almonds.

Ingredients -

1 (7.6 ounces) box Plain Couscous, prepared according to package directions
2 (8 ounces each) steam in bag Sugar Snap Peas, prepared according to package directions
2 teaspoons Olive Oil
1 (12 ounces) Pork Tenderloin, cut in 1/2 inch thick slices
1 (1 pound 8 ounces) jar Mango Slices, drained and sliced, 2 cups
1 (9 ounces) jar Sweet or Hot Mango Chutney
1/4 cup sliced Scallions
1/4 cup Toasted Slivered Almonds

Preparation:

1. Heat olive oil in skillet over medium heat.

2. When oil is hot, add tenderloin slices to skillet.

3. Cook pork 2 minutes per side. Pork should be lightly browned outside and pink in center.

4. Remove pork slice to serving platter.

5. Cover platter with foil to keep warm.

6. Place mango slices in skillet. Stir in mango chutney. Stir mixture until heated through.

7. Spoon mango mixture over pork slices.

8. Garnish with scallions and almonds.

9. Serve mango chutney pork with couscous and snap peas.

Cooking Tip

Thawing Pork

When thawing pork in the refrigerator, drain off any juices that result from the thawing process. The juices can deteriorate and spoil, spoiling the pork in the process.

Cooking Tip

Pork Marinades

Most marinades contain an acidic ingredient or two. As a result, metal containers should not be used, as they can be reactive to these ingredients. Use glass or plastic instead.