Onion-Stuffed Pork Tenderloin with Chutney-Mustard Sauce

Onion-Stuffed Pork Tenderloin with Chutney-Mustard Sauce

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From: Diabetic Living Magazine

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 1 to 1¼-pound pork tenderloins
  • ⅓ cup finely chopped sweet onion, such as Vidalia or Maui
  • ¼ cup chopped golden raisins
  • 1 tablespoon snipped fresh thyme and/or Italian (flat-leaf) parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ cup mango chutney
  • 2 teaspoons Dijon-style mustard

Preparation

  • Prep

  • Ready In

  1. 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.
  2. For stuffing, in a small bowl combine onion, raisins, and thyme. Spread stuffing over meat. Fold each tenderloin back together. To secure, tie at 1½- 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.
  3. 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°F to 155°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.)
  4. 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.
  5. To serve, remove and discard strings from meat. Use a thin sharp knife to slice meat diagonally. Serve with sauce.

Nutrition information

  • Serving size: 4 slices pork and 1 tablespoon sauce
  • Per serving: 176 calories; 4 g fat(1 g sat); 1 g fiber; 11 g carbohydrates; 23 g protein; 4 mcg folate; 70 mg cholesterol; 9 g sugars; 125 IU vitamin A; 4 mg vitamin C; 16 mg calcium; 1 mg iron; 246 mg sodium; 488 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, ½ fruit

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