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Grilled Pork Tenderloin with Sweet & Sour Rhubarb Chutney

  • 30 m
  • 50 m
Jill Vedaa
“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

    • 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

Directions

  • 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.
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