Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney

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

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Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 23%
  • Fat: 10g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 40.5g
  • Carbohydrate: 33.2g
  • Fiber: 2g
  • Cholesterol: 112mg
  • Iron: 3mg
  • Sodium: 446mg
  • Calcium: 32mg

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

  1. 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.
  2. Preheat oven to 350°.
  3. 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.
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