For this healthy grilled pork tenderloin recipe, we've paired the meat with a zesty sweet and sour rhubarb chutney for a classic flavor combo. Add a big green salad and grill-roasted potatoes for a quick and elegant dinner.

Jill Vedaa
Source: EatingWell Magazine, May 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium.

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  • Heat oil in a medium saucepan over medium heat. Add onion and kosher salt; cook, stirring occasionally, until soft but not brown, about 3 minutes. Add minced garlic and ginger; cook, stirring occasionally, for 1 minute. Add rhubarb and cook, stirring occasionally, until it is mostly broken down, about 5 minutes. Stir in vinegar, scraping up any browned bits. Add honey and reduce heat to maintain a simmer. Cook, stirring occasionally, until the chutney is thickened, 2 to 6 minutes. Remove from heat and cover to keep warm.

  • Combine brown sugar, granulated garlic and smoked salt in a small bowl. Sprinkle evenly over pork.

  • Oil the grill rack. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, 12 to 18 minutes. Transfer to a clean cutting board and let rest for 5 minutes. Slice the pork and serve with the rhubarb chutney.

Tips

To make ahead: Refrigerate chutney (Step 2) for up to 3 days.

Nutrition Facts

238.9 calories; protein 24.7g 49% DV; carbohydrates 21.5g 7% DV; exchange other carbs 1.5; dietary fiber 1.5g 6% DV; sugars 17.8g; fat 6.1g 9% DV; saturated fat 1.3g 7% DV; cholesterol 73.7mg 25% DV; vitamin a iu 58.4IU 1% DV; vitamin c 6.4mg 11% DV; folate 8.3mcg 2% DV; calcium 64.9mg 7% DV; iron 1.4mg 8% DV; magnesium 40.7mg 15% DV; potassium 669.7mg 19% DV; sodium 330.5mg 13% DV; added sugar 16.3g.