Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney

Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney Recipe
Jeff Kauck
Prepare the chutney a day or two in advance, but roast the pork just before serving. Serve with focaccia and roasted Broccolini.


12 servings (serving size: about 3 ounces pork and 3 tablespoons chutney)

Recipe from

Cooking Light

Nutritional Information

Calories 391
Caloriesfromfat 23 %
Fat 10 g
Satfat 3.2 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 40.5 g
Carbohydrate 33.2 g
Fiber 2 g
Cholesterol 112 mg
Iron 3 mg
Sodium 446 mg
Calcium 32 mg


1 tablespoon olive oil
1 cup chopped onion
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
1 cup apple juice
1 cup golden raisins
1 cup raisins
2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/3 cup apple jelly
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 tablespoon sugar
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
3/4 teaspoon curry powder
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 (3 3/4-pound) boneless pork loin, trimmed
Cooking spray


To prepare chutney, heat oil in a large saucepan over medium-high heat. Add onion, 2 teaspoons fresh ginger, and garlic; sauté 4 minutes. Stir in juice and next 6 ingredients (through 1/2 teaspoon cumin); bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is almost absorbed. Remove from heat; let stand 10 minutes. Stir in jelly, mustard, and 1/4 teaspoon salt. Spoon into a bowl; cover and chill.

Preheat oven to 350°.

To prepare pork, combine sugar and next 8 ingredients (through red pepper); rub over pork. Place pork on a rack coated with cooking spray; place rack in pan. Bake at 350° for 1 hour and 20 minutes or until a meat thermometer registers 160° (slightly pink). Let stand 20 minutes. Cut into thin slices. Serve with chutney.


David Bonom,

Cooking Light

December 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note