Grilled Pork Tenderloin with Sweet & Sour Rhubarb Chutney
Preheat grill to medium.Advertisement
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.
To make ahead: Refrigerate chutney (Step 2) for up to 3 days.
3 lean protein, 1 other carbohydrate, 1 vegetable, 1/2 fat