Green onions, shallots and sweet onion unite in a subtly sweet and aromatic stuffing, accented by thyme and a spirited chutney sauce.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Trim fat from tenderloins. Make a lengthwise cut down the center of each tenderloin, cutting almost to, but not through, the opposite side. Spread meat open.

  • For stuffing, in a small bowl combine onion, raisins, and thyme. Spread stuffing over meat. Fold each tenderloin back together. To secure, tie at 1 1/2- to 2-inch intervals with 100-percent-cotton kitchen string. Sprinkle salt and pepper over meat; rub in with your fingers. Brush meat with oil.

  • For a charcoal grill, arrange hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover and grill for 25 to 30 minutes or until an instant-read thermometer inserted in meat registers 145 degrees F to 155 degrees F.* (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place meat on a rack in a roasting pan; place pan on grill rack over burner that is off.)

  • Remove meat from grill. Cover with foil; let stand for 5 minutes before slicing. Meanwhile, for sauce, in a small bowl stir together chutney and mustard.

  • To serve, remove and discard strings from meat. Use a thin sharp knife to slice meat diagonally. Serve with sauce.

Nutrition Facts

4 slices pork and 1 tablespoon sauce
176 calories; protein 23.1g; carbohydrates 11.3g; dietary fiber 0.8g; sugars 9g; fat 3.8g; saturated fat 0.9g; cholesterol 69.8mg; vitamin a iu 125.4IU; vitamin c 3.9mg; folate 3.8mcg; calcium 16.4mg; iron 1.2mg; magnesium 35.6mg; potassium 487.7mg; sodium 246.3mg.

3 lean protein, 1/2 fruit