Jump into summer with Curry Pork Wraps with Nectarine Chutney – an instant patio classic!
Spring was here for a day or two, now it’s full-on summer!
Here in Toronto, the farmers’ markets are just beginning to set up for the season. Rhubarb and asparagus are the first to make their grand entrance… yeah! It won’t be long until we celebrate the arrival of local berries, tomatoes and my favourite peaches and nectarines.
What does summer eating mean to you? To me, it all about…
These Curry Pork Wraps with Nectarine Chutney, check off all of those boxes. The pork tenderloin with mild curry marinade can be grilled on the BBQ in minutes. Combine thin pork slices with a chunky ‘salsa-style’ nectarine chutney, and it’s summer eating at it’s best!
Summer also means eating outside, among the best people. I love meals that can be made ahead, assembled in a snap and held in your hands to eat – no knife and fork! That’s a perfect meal for sharing on the backyard patio or deck.
Not in the mood for wraps? This tender Curry Pork Tenderloin would make a yummy weeknight supper when paired with a quick summer salad and Nectarine Chutney on the aside.
It’s hard to resist these wraps. The mild curried pork roast combined with the fresh crunch of cucumber, peppery hit of arugula, and topped with a sweet and slightly spicy chutney is totally amazing. Got some Nectarine Chutney left over? It’s the perfect condiment along side any summer meal.
This post is sponsored by the awesome folks at Ontario Pork. Thanks in advance for supporting the great products that support EIEO.
Curry Pork Wraps with Nectarine ChutneyEMAIL Recipe Share on Facebook
- 1 cup plain yogurt
- 3 Tbsp lime juice
- 2 Tbsp curry powder
- 1 tsp cumin
- ½ tsp pepper
- ½ tsp salt
- ¼ tsp ground nutmeg
- 2 cups chopped nectarines or peaches
- 1 cup chopped fresh mango
- 2/3 cup sliced green onions
- 1/3 cup mango chutney
- 2 Tbsp apple cider vinegar
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh mint
- ½ tsp salt
- ½ tsp pepper
- 1 pork tenderloin
- 6-8 corn tortillas
- cucumber slices
- red onion slices
- baby arugula
- Combine marinade ingredients in a shallow bowl. Cut 4 one-inch slits into the pork tenderloin. Add pork to marinade, turning to coat, Cover and marinate for 2 to 24 hours.
- Combine chutney ingredients in a bowl. Set aside or cover and refrigerate until ready to assemble wraps.
- Remove pork from marinade, season with salt and pepper, then cook on the barbecue or in the oven (see directions below).
- To assemble wraps: Slice cooked pork roast into thin pieces. Layer a tortilla with baby arugula, cucumber slices, slices of pork, red onion and top with Nectarine Chutney.
BBQ METHOD: Pre-heat barbecue to hot. Grill pork over high heat, turning, until the pork is nicely browned and internal temperature reaches 155-160°F (68-71°C) with a meat thermometer (about 20 minutes). Do not overcook, a little bit of pink is alright. Remove pork from grill, cover with tented foil, and allow resting for about 10 minutes.
OVEN METHOD: Preheat oven to 450ºF. Brown all sides of pork tenderloin in a skillet over med-high heat, turning, 3-5 minutes. Transfer to foil-lined baking sheet and roast for 15-18 minutes until 140ºF. Rest 10 minutes before cutting.
Did you miss the launch of the SPRING/SUMMER 2016 issue of EatInEatOut™ Magazine last week? It’s all about HEALTHY EATING. We’ve come up with tons of simple tasty family meals that use local fresh produce. Think strawberries, blackberries, tomatoes, peas, plums, blueberries…