Grilled Pork Loin with Spicy Apricot Chutney

Grilled Pork Loin with Spicy Apricot Chutney

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From: Diabetic Living Magazine

Grilled to perfection, this pork loin dish will not disappoint!

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 1½-pound boneless pork top loin roast (single loin), trimmed of fat
  • ½ cup lemon juice
  • ¼ cup honey
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon-style mustard
  • 4 cloves garlic, minced
  • ¾ teaspoon kosher salt
  • 1 Recipe Spicy Apricot Chutney


  • Prep

  • Ready In

  1. Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl whisk together lemon juice, honey, 1 Tbsp. of the oil, the mustard, garlic and salt. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 8 to 24 hours, turning occasionally.
  2. Drain meat, discarding marinade. Brush meat with the remaining 1 Tbsp. oil.
  3. Prepare grill for indirect heat using a drip pan. Place meat on greased rack over drip pan. Grill, covered, 1¼ to 1½ hours or until a thermometer registers 145°F, turning once. Remove meat from grill. Let stand 3 minutes before slicing.
  4. Serve meat with chutney and sprinkle with cilantro.

Nutrition information

  • Serving size: 3½ ounces meat and ⅓ cup chutney
  • Per serving: 262 calories; 7 g fat(2 g sat); 1 g fiber; 23 g carbohydrates; 26 g protein; 7 mcg folate; 71 mg cholesterol; 21 g sugars; 226 IU vitamin A; 13 mg vitamin C; 26 mg calcium; 1 mg iron; 172 mg sodium; 500 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ fruit, 1 other carb, 4 lean protein

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