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
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; total fat 3.8g 6% DV; saturated fat 0.9g; cholesterol 70mg 23% DV; sodium 246mg 10% DV; potassium 488mg 14% DV; carbohydrates 11.3g 4% DV; fiber 0.8g 3% DV; sugar 9g; protein 23.1g 46% DV; exchange other carbs 1; vitamin a iu 125IU; vitamin c 4mg; folate 4mcg; calcium 16mg; iron 1mg; magnesium 36mg.