Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney

4 Reviews
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Jeff Kauck
Yield:
12 servings (serving size: about 3 ounces pork and 3 tablespoons chutney)
By David Bonom
December 2006
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 391
  • Caloriesfromfat 23%
  • Fat 10g
  • Satfat 3.2g
  • Monofat 4.3g
  • Polyfat 0.9g
  • Protein 40.5g
  • Carbohydrate 33.2g
  • Fiber 2g
  • Cholesterol 112mg
  • Iron 3mg
  • Sodium 446mg
  • Calcium 32mg

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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Ratings & Reviews

Delicious!

JeriTex
August 01, 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's Review

healthyhandfuls
September 28, 2010
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

RebeccaA48
March 28, 2010
Easy to make. Taste is great. I often make this for Sunday dinner. Too good to only make on special occasions.

RebeccaA48's Review

daneanp
January 11, 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!