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.

Yield:

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

Ingredients

Chutney:
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
Pork:
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

Preparation

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.

Note:

David Bonom,

Cooking Light

December 2006
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