8 servings (serving size: 3 ounces pork, 1/3 cup chutney, and 1/4 cup sauce)

Serve this dish with a goat cheese-potato gratin. You'll have leftover Dried-Cherry Chutney, which goes great with ham, pork, or beef.

How to Make It

Step 1

To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 8 hours. Remove pork from bag, discarding marinade.

Step 2

Prepare grill, or preheat oven to 425°.

Step 3

Sprinkle pork with pepper and salt. Insert meat thermometer into thickest part of pork. Place pork on grill rack or broiler pan; grill or bake at 425° for 20 minutes or until thermometer registers 160° (slightly pink), turning pork occasionally. Cut into 1/4-inch-thick slices. Serve with Dried-Cherry Chutney and Caramelized-Onion Sauce.

Napa Valley Grille, Yountville, California

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Ratings & Reviews

Selkchef's Review

September 24, 2010
This is a good one for cold winter nights! The dried cherry chutney is fantastic. Side dishes are a little tough-potatoes don't really go and a fruity rice dish does not go well, either. next time I will try wild rice.