Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Nutrition Facts

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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