Tender, succulent pork with spicy Vindaloo curry, fresh mango and cilantro and sweet mango chutney.
|1/4 cup||Vindaloo curry paste|
|1/4 cup||+2 tbsp Yogurt, divided|
|Salt & pepper|
|1||Large mango, thinly sliced|
|1 tbsp||Olive oil|
|1/2 cup||Cilantro leaves|
|3 tbsp||Mango chutney|
|8||Slices Villaggio® Original Thick Sliced White Bread, lightly toasted|
TRIM any silver skin from the pork tenderloin using a sharp knife. Cut the tenderloin into 1” (2.5 cm) slices. Arrange on a cutting board and cover with plastic wrap. Using a meat mallet or the palm of your hand, pound the slices to ½” (1 cm) thickness. Place in a re-sealable plastic bag.
WHISK together Vindaloo paste and ¼ cup (60 mL) of yogurt. Pour over the tenderloin and massage to coat. Refrigerate for 30 minutes or up to 2 hours.
PREHEAT BBQ to medium-high. Lightly grease the grill. Remove pork from the marinade, season with salt and pepper and grill for about 3 minutes per side or until evenly char-grilled and the internal temperature is 160°F (71°C).
TOSS mango slices in olive oil. Season with salt and pepper and grill for 1 minute per side.
WHISK together the remaining yogurt and mango chutney.
SPREAD this mixture over each slice of toasted bread Arrange pork and mango slices on each of four toast slices and top with cilantro leaves and the remaining toast.
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