- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1 cup chopped onion
- 1 tablespoon chopped peeled fresh ginger
- 1 large firm but ripe mango, peeled, pitted, chopped (about 1 cup)
- 1 tablespoon chopped seeded jalapeño chili
- 1/4 teaspoon ground turmeric
- 2 tablespoons fresh lime juice
- Nonstick vegetable oil spray
- 2 12-ounce pork tenderloins, trimmed
- 1 tablespoon curry powder
- 2 tablespoons fresh cilantro leaves
- Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
- Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.