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

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

Recipe by Cooking Light April 1999


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • Prepare grill, or preheat oven to 425°.

  • 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

Nutrition Facts

484 calories; calories from fat 14%; fat 7.7g; saturated fat 2.7g; mono fat 3.6g; poly fat 0.8g; protein 28.7g; carbohydrates 77.7g; fiber 2.6g; cholesterol 86mg; iron 2.6mg; sodium 334mg; calcium 60mg.