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Curry Pork Wraps with Nectarine Chutney

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  • 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
  • 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.