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. Source: EatingWell Magazine, May 2019

Jill Vedaa


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • 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.

Nutrition Facts

239 calories; 6.1 g total fat; 1.3 g saturated fat; 74 mg cholesterol; 330 mg sodium. 670 mg potassium; 21.5 g carbohydrates; 1.5 g fiber; 18 g sugar; 24.7 g protein; 58 IU vitamin a iu; 6 mg vitamin c; 8 mcg folate; 65 mg calcium; 1 mg iron; 41 mg magnesium; 16 g added sugar;