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 Â°F (190Â°C) oven for 20 minutes; turn over and bake for 20 to 30 minutes longer or until meat thermometer registers 170Â°F (75 Â°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.