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Pepper Crusted Tenderloin Slices

  Pork tenderloins 2 1⁄4 Pound (3 tenderloins, about 3/4 lb / 375 g each)
  Mango chutney 1⁄2 Cup (8 tbs)
  Coarse black pepper 3 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Mango chutney 1⁄3 Cup (5.33 tbs)

Wipe tenderloins with damp cloth; place on waxed paper. Spread half of the chutney over one side of tenderloins; sprinkle with half of the pepper. Turn tenderloins over and repeat with remaining chutney and pepper.
Bake in greased baking dish in 375 °F (190°C) oven for 20 minutes; turn over and bake for 20 to 30 minutes longer or until meat thermometer registers 170°F (75 °C). (Alternatively, place on lightly greased grill 5 inches/ 12 cm from hot coals, or at high setting. Grill, turning once, for 20 to 25 minutes.) To serve, slice into 3/4-inch (2 cm) thick rounds.
Sauce: In small serving bowl, combine sour cream and chutney; pass as dipping sauce. Makes about 24 appetizers.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1971 Calories from Fat 578

% Daily Value*

Total Fat 64 g99%

Saturated Fat 25.7 g128.6%

Trans Fat 0.4 g

Cholesterol 723.2 mg241.1%

Sodium 3487.9 mg145.3%

Total Carbohydrates 125 g41.8%

Dietary Fiber 20.3 g81.2%

Sugars 79.6 g

Protein 218 g436.1%

Vitamin A 16.3% Vitamin C 17.5%

Calcium 38.4% Iron 128.2%

*Based on a 2000 Calorie diet

Pepper Crusted Tenderloin Slices Recipe