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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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Pepper Crusted Tenderloin Slices Recipe