Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney
Jeff Kauck
Prepare the chutney a day or two in advance, but roast the pork just before serving. Serve with focaccia and roasted Broccolini.
How to Make It
Step 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.
Step 2
Preheat oven to 350°.
Step 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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JeriTex's Review
LOVE the chutney! The sandwich it's self is fantastic, but the chutney is phenomenal. I always make double for other uses.
healthyhandfuls's Review
Easy to make. Taste is great. I often make this for Sunday dinner. Too good to only make on special occasions.
RebeccaA48's Review
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!
Delicious!