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.
Recipe by Cooking Light December 2006
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07/31/2016
I have made this in the oven before but tonight I grilled it on our Traeger: 325 degrees for 1 hour and 45 minutes, then 20 minutes to rest. Perfect. Great flavors. Served with saffron rice which was a nice pairing with the chutney. Everyone loved it. Definitely a keeper and perfect to serve to guests.
09/27/2010
LOVE the chutney! The sandwich it's self is fantastic, but the chutney is phenomenal. I always make double for other uses.
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03/27/2010
Easy to make. Taste is great. I often make this for Sunday dinner. Too good to only make on special occasions.
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01/10/2009
Our Christmas Eve dinner for 22 friends included everything from the December 2006 Casual Buffet Dinner menu (plus a beef tenderlon from another Cooking Light menu). We received rave reviews and requests for all of the recipes including the beet salad and chutney! We doubled the recipe and made a second pork tenderloin later that week. It's well worth the prep time!
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