(The ad below will not display on your printed page)
Grilled Pork Tenderloin with Sweet & Sour Rhubarb Chutney
“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.”
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
1Preheat grill to medium.
2Heat 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.
3Combine brown sugar, granulated garlic and smoked salt in a small bowl. Sprinkle evenly over pork.
4Oil 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.