Curry Pork Wraps with Nectarine Chutney
  • 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
Nectarine Chutney:
  • 2 cups chopped nectarines or peaches
  • 1 cup chopped fresh mango
  • ⅔ cup sliced green onions
  • ⅓ 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
  1. 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.
  2. Combine chutney ingredients in a bowl. Set aside or cover and refrigerate until ready to assemble wraps.
  3. Remove pork from marinade, season with salt and pepper, then cook on the barbecue or in the oven (see directions below).
  4. 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.
Recipe by Eat In Eat Out at