1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 cup chopped onion
1 tablespoon chopped peeled fresh ginger
1 large firm but ripe mango, peeled, pitted, chopped (about 1 cup)
1 tablespoon chopped seeded jalape�o chili
1/4 teaspoon ground turmeric
2 tablespoons fresh lime juice
Nonstick vegetable oil spray
2 12-ounce pork tenderloins, trimmed
1 tablespoon curry powder
2 tablespoons fresh cilantro leaves

Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes.
Add onion and ginger to skillet; saut� until onion begins to brown, about 5 minutes.
Add mango, jalape�o and turmeric. Stir until mango is heated through, about 3 minutes.
Cool slighlty. Mix in lime juice. Season chutney with salt and pepper.
(Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler.
Rub all sides of pork with curry powder; sprinkle with salt and pepper.
Grill or broil pork until thermometer inserted into thickest part of pork registers 155�F.
turning frequently, about 20 minutes if grilling or 15 minutes if broiling.
Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices.
Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.

Serves 6.