Grilled Pork with Cranberry Chutney | Midwest Living
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Grilled Pork with Cranberry Chutney

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Grilled Pork with Cranberry Chutney

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  • Makes: 4 servings
  • Yield: 1 pork tenderloin
  • Prep 15 mins
  • Marinate 4 hrs to 8 hrs
  • Grill 20 mins to 30 mins
  • Stand 5 mins

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This sweet-and-savory recipe features a Circle B Ranch product called Marina's Cranberry Chutney. Buy it at circlebranch.com or just substitute another chutney.

Ingredients

  • 1 12 - 16 - ounce pork tenderloin
  • 1/4 cup olive oil
  • 2 tablespoons Marina's Cranberry Chutney or other fruit chutney
  • 2 tablespoons dry white wine or lemon juice
  • 2 tablespoons peach or apricot preserves
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon chopped fresh ginger
  • 1 large clove garlic, minced
  • Salt
  • Freshly ground black pepper
  • Marina's Cranberry Chutney or other fruit chutney (optional)

Directions

  1. Trim fat from pork. Place meat in a resealable plastic bag set in shallow dish. Set aside.
  2. For marinade: In a small bowl, combine oil, chutney, the wine, 2 tablespoons preserves, soy sauce, mustard, ginger and garlic. With kitchen shears, snip any large fruit pieces. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 4 to 8 hours, turning bag occasionally. Drain meat, discarding marinade.
  3. For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 30 minutes or until an instant-read thermometer inserted into meat registers 145 degrees . (For a gas grill: Preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place meat on a rack in a roasting pan; place on grill rack and grill as above.)
  4. Remove meat from grill; transfer to a serving platter. Cover meat loosely with foil and let stand for 5 minutes.
  5. To serve, cut pork crosswise into four slices. Season to taste with salt and pepper. If desired, serve with additional chutney.

Nutrition Facts

(Grilled Pork with Cranberry Chutney)

Servings Per Recipe 4, Niacin (mg) 5, pro. (g) 17, sugar (g) 1, fiber (g) 0, Trans fatty acid (g) 0, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 0, vit. A (IU) 2, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 0, carb. (g) 2, Monosaturated fat (g) 2, Mark as Free Exchange () 0, iron (mg) 1, sodium (mg) 233, Fat, total (g) 5, cal. (kcal) 121, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 6, sat. fat (g) 1, Potassium (mg) 257, chol. (mg) 52, Polyunsaturated fat (g) 1

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