Green onions, shallots and sweet onion unite in a subtly sweet and aromatic stuffing, accented by thyme and a spirited chutney sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim fat from tenderloins. Make a lengthwise cut down the center of each tenderloin, cutting almost to, but not through, the opposite side. Spread meat open.

  • For stuffing, in a small bowl combine onion, raisins, and thyme. Spread stuffing over meat. Fold each tenderloin back together. To secure, tie at 1 1/2- to 2-inch intervals with 100-percent-cotton kitchen string. Sprinkle salt and pepper over meat; rub in with your fingers. Brush meat with oil.

  • For a charcoal grill, arrange hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover and grill for 25 to 30 minutes or until an instant-read thermometer inserted in meat registers 145 degrees F to 155 degrees F.* (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place meat on a rack in a roasting pan; place pan on grill rack over burner that is off.)

  • Remove meat from grill. Cover with foil; let stand for 5 minutes before slicing. Meanwhile, for sauce, in a small bowl stir together chutney and mustard.

  • To serve, remove and discard strings from meat. Use a thin sharp knife to slice meat diagonally. Serve with sauce.

Nutrition Facts

176 calories; 3.8 g total fat; 0.9 g saturated fat; 70 mg cholesterol; 246 mg sodium. 488 mg potassium; 11.3 g carbohydrates; 0.8 g fiber; 9 g sugar; 23.1 g protein; 125 IU vitamin a iu; 4 mg vitamin c; 4 mcg folate; 16 mg calcium; 1 mg iron; 36 mg magnesium;