Pork Cutlets With Mango Chutney

Ingredients

• 0.3 cup apple cider 
• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon thyme leaves fresh minced
• 1 pound pork tenderloin trimmed
• 0.3 cup mango chutney 
• 2 teaspoons olive oil divided
• 0.3 teaspoon salt 
• 2 tablespoons shallots chopped
• 1 tablespoon water 

Equipment

• frying pan
• plastic wrap
• meat tenderizer

Directions

1. Cut tenderloin crosswise into 1/2-inch-thick slices; place between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
2. Sprinkle pork with salt and pepper.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
4. Add half of pork, and cook 2 minutes on each side or until golden brown.
5. Remove from pan, and repeat procedure with remaining 1 teaspoon oil and pork.
6. Add shallots to pan, and saut 1 minute.
7. Remove pan from heat; add chutney, cider, and 1 tablespoon water, scraping pan to loosen browned bits. Return pan to heat, and cook 2 minutes or until sauce is slightly thick.
8. Add pork and accumulated juices to pan. Cook 1 minute or until thoroughly heated. Spoon sauce over pork, and sprinkle with thyme.