Grilled Pork Tenderloin with Sweet & Sour Rhubarb Chutney

Grilled Pork Tenderloin with Sweet & Sour Rhubarb Chutney

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From: EatingWell Magazine, May 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely diced yellow onion
  • ¼ teaspoon kosher salt
  • 1 clove garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 cups thinly sliced rhubarb, fresh or frozen (thawed)
  • 1 tablespoon rice vinegar
  • 3 tablespoons honey
  • 1 tablespoon brown sugar
  • ½ teaspoon granulated garlic
  • ¼ teaspoon smoked salt
  • 1 pound pork tenderloin, trimmed

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium.
  2. 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.
  3. Combine brown sugar, granulated garlic and smoked salt in a small bowl. Sprinkle evenly over pork.
  4. Oil the grill rack. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145°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.

Nutrition information

  • Serving size: 3 ounces pork with ¼ cup chutney
  • Per serving: 239 calories; 6 g fat(1 g sat); 1 g fiber; 21 g carbohydrates; 25 g protein; 8 mcg folate; 74 mg cholesterol; 18 g sugars; 16 g added sugars; 58 IU vitamin A; 6 mg vitamin C; 65 mg calcium; 1 mg iron; 330 mg sodium; 670 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1 other carbohydrate, 1 vegetable, ½ fat

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