Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney

Name: Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney
Yield: 12 servings (serving size: about 3 ounces pork and 3 tablespoons chutney)
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; ½ teaspoon ground cumin; ⅓ cup apple jelly; 1 tablespoon Dijon mustard; ¼ teaspoon salt; Pork:; 1 tablespoon sugar; 2 teaspoons ground cumin; 1 ½ teaspoons salt; 1 ½ teaspoons paprika; ¾ teaspoon curry powder; ½ teaspoon ground allspice; ½ teaspoon ground ginger; ½ teaspoon garlic powder; ¼ teaspoon ground red pepper; 1 (3 3/4-pound) boneless pork loin, trimmed; Cooking spray

4 Ratings
4 Reviews

Prepare the chutney a day or two in advance, but roast the pork just before serving. Serve with focaccia and roasted Broccolini.

By David Bonom

Recipe by Cooking Light December 2006

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Credit: Jeff Kauck

Recipe Summary test

Yield:

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

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

391 calories; calories from fat 23%; fat 10g; saturated fat 3.2g; mono fat 4.3g; poly fat 0.9g; protein 40.5g; carbohydrates 33.2g; fiber 2g; cholesterol 112mg; iron 3mg; sodium 446mg; calcium 32mg.

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daneanp

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.

JeriTex

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.

healthyhandfuls

03/27/2010

Easy to make. Taste is great. I often make this for Sunday dinner. Too good to only make on special occasions.

RebeccaA48

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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Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney

Account

Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney