The meat has become rare at home, but the weekend is an opportunity to take a little more time to cook. I found a jar of mango chutney Irish counter and I wanted to play the sweet and salty combination by using lacquer for a pork tenderloin. Well we were not disappointed and even more than love this mixture with Mr., because it was delicious… Thinly sliced and accompanied by a good basmati rice, a simple but tasty meal.
And if you still, do not panic, make it wraps or a good sandwich with mustard and pickles, it's too good !!!
Filet mignon with mango chutney and gingembrand
Ingredients (of 4-6)
- 1 pork tenderloin about 700-800 g
- 200 g mango chutney
- 1 inch fresh ginger
- 1 net olive oil
- Salt and pepper
Peel and cut the ginger into small pieces
Mix the mango chutney with ginger and a drizzle of olive oil. Apply this marinade over the entire surface of the tenderloin and let rest in a cool 1 time.
Preheat oven to 160 °.
Bake the tenderloin for 1 hour by turning halfway through cooking and basting juice.
Let stand 10 minutes before the meat cut into thin slices and enjoy !
Serve with basmati rice good kind or Thai.