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.
Prepare the chutney a day or two in advance, but roast the pork just before serving. Serve with focaccia and roasted Broccolini.
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.
LOVE the chutney! The sandwich it's self is fantastic, but the chutney is phenomenal. I always make double for other uses.
Easy to make. Taste is great. I often make this for Sunday dinner. Too good to only make on special occasions.
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!