This pork tenderloin recipe has a sweet glaze with the tang of chili pepper. It is very easy to make and only takes 40 minutes in the oven. The next time I make this I will increase the chili pepper to two teaspoons to give it more bite to play against the sweetness in the peanut butter and mango chutney.
1 one-pound pork tenderloin, trimmed of fat and silver
2 tablespoons all natural peanut butter
2 tablespoons soy sauce
1-2 teaspoons crushed chili pepper (to taste)
2-4 cloves garlic, minced
1/4 cup mango chutney
Preheat oven to 375˚F. Prepare a baking tray by spraying it with cooking spray.
In a small bowl, combine the peanut butter, soy sauce, chili pepper and garlic. Use a teaspoon to spread all over the tenderloin. Place in the prepared baking tray and put in the oven for 30 minutes.
Meanwhile, chop up the mango chutney to get a chunky appearance without any large pieces of mango. Spoon on the top and sides of the tenderloin and bake for an additional 10 minutes or until the meat reaches an internal temperature of 160˚F.
Remove the pork from the oven and allow it to rest for 10 minutes before slicing. I served it with barley, sautéed kale, and pan-roasted asparagus with tomatoes, ripe olives, and garlic. If you wish, serve with mango chutney on the side.