Mango Chutney Pork Tenderloin and Coconut Rice with Roasted Asparagus

It's Deb. This post came to us from clear across the United States in sunny Florida from another crafty girl by the name of Prentiss Lee Ladkani that also has an infinity for sewing. Check out her cool blog at: http://prenspace.com/blog. This sounds sooo good. I can't wait to give it a whirl. Thanks Prentiss!!!!

Mango Chutney Pork Tenderloin and Coconut Rice with Roasted Asparagus

This is a quick recipe I came up with based on a similar dish my mom used to make for us growing up. You can substitute the Mango Chutney with Pineapple preserves. Try a more traditional approach and use Apple preserves.

Prep time: 15 mins. Cook time: About 30 mins.

1.5lb pork tenderloin, patted dry

1 jar Major Grey's Mango Chutney

Salt & Pepper

2 cans Goya coconut water

Basmati rice

2lbs asparagus, patted dried and tough ends removed.

1 1/2 tablespoons minced garlic

2 teaspoons fresh lemon juice

3 tablespoons olive oil

Heat oven to 425°. Line a 9x13x2-inch baking pan with foil; brush with olive oil. Season with salt and pepper to your taste. Place tenderloin in baking pan and pour entire jar of Major Greys Mango Chutney over it. Roast pork in oven for approximately 30 minutes (approx 20 mins for every 1/2 lb of tenderloin). Internal temperature should be at 160 for medium done-ness.
In another large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice. Remove from the oven and toss with the lemon juice. Cook rice according to directions, replacing water with the Goya coconut water.
Once the tenderloin has cooked, remove from oven and let rest for 5 to 10 minutes.
Slice tenderloin into medallions and serve with coconut rice and asparagus.
http://prenspace.com/blog