Grilled Pork Tenderloin with Mango Chutney



By London Baker, RD, LDN



  • 1 cup Mango
  • 1 tbsp Raw Honey
  • 1/4 cup Red Onion, diced small
  • 1/4 cup White Wine Vinegar
  • 1/4 cup Green Bell Pepper, diced small
  • 1 tbsp Ginger, grated
  • 1/2 tsp Ground Tumeric
  • 1/8 tsp Ground Cloves
  • 1/4 tsp Black Pepper
  • 1/2 cup Orange Juice
  • 1/8 tsp Red Pepper Flakes


  • 1 lb Pork Tenderloin (Trim excess fat off before grilling)
  • 2 tbsps Canola Oil
  • 1/2 tsp Sea Salt & Black Pepper


  1. Gather all ingredients and equipment.
  2. Place all of the ingredients for the mango chutney in a deep, heavy sauce pot. Place the pot over medium heat until the ingredients begin to simmer. Cook until thickened, about 10 minutes.
  3. Once thickened, transfer the contents of the pot to a small bowl. Set aside and reserve for later use.
  4. Turn the grill on to medium-high heat and preheat an oven to 350 degrees.
  5. Brush the pork tenderloin with the canola oil and sprinkle salt and pepper on both sides.
  6. Place the pork on the grill and lightly char the tenderloin on each side, approximately 3 minutes per side.
  7. Remove the pork tenderloin from the grill and place it on a sheet pan. Place the sheet pan in the oven and cook the tenderloin for an additional 10-15 minutes or until the pork reaches an internal temperature of 155 degrees.
  8. Remove the pork from the oven and allow the tenderloin to rest on a cutting board for 5-7 minutes. Slice the pork into 1/4 inch slices and serve with 1/4 cup of the Mango chutney. Enjoy!