The gravy color on my pork looks dark because I added some worchestershire on my meat before roasting and after taking it off the pan, I reduced the pan gravy and poured it on top.
2 pork tenderloins, about 2.5 lbs total
2 Tbsp olive oil
1/2 cup pre-made mango-ginger chutney (or any other chutney you like)
3 Tbsp brown sugar
Juice of 1/2 lime
3 cloves garlic
1 1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp chili powder
1 1/2 tsp sea salt
1/2 cup water
- Preheat the oven to 350ºF. In a baking dish, combine all ingredients from the olive oil to the sea salt. Add the pork tenderloins and coat all sides with the marinade. Let sit for about 15 minutes.
- In an oven-proof sautee pan over high heat, add the pork tenderloins when the pan is very hot. Reserve the rest of the marinade and place to the side. Sear the tenderloins until browned on all sides, about 2-3 minutes. Place the pan into the oven and roast for about 22-25 minutes, until a meat thermometer inserted into the center of the meat registers about 155-160ºF, slightly pink. Take the pork out of the oven and let it rest a few minutes before cutting the meat.
- Take the reserved marinade and place into a small saucepan with the 1/2 cup water. Bring to a boil, stirring the sauce. Lower the heat and allow to simmer for about 6-7 minutes, until the sauce is slightly reduced. Ladle over the roasted pork tenderloins and serve.