This recipe is from Bon Appetit. I have made it with pork chops as well as pork tenderloin. The chutney is a nice compliment for pork and is a great use of rhubarb if you have it in your garden or freezer. I keep my ginger in the freezer, take it out about 10 minutes before I want to use it and then grate it with my Microplane.
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Units: US | Metric
- 1Bring first 6 ingredients to a boil and stir until sugar dissolves.
- 2Reduce heat and simmer for 5 minutes.
- 3Add the rhubarb and currants and bring to a boil.
- 4Reduce heat and simmer until rhubarb is tender, about 5 minutes.
- 5Season to taste with salt.
- 6Prepare barbecue at medium-high heat.
- 7Rub pork with oil and sprinkle with salt and pepper.
- 8Grill until done, turning occasionally, about 20 minutes.
- 9(A thermometer in the thickest part should read 150 degrees.).
- 10Transfew tenderloins to a cutting board, tent with foil and let rest 10 minutes.
- 11Carve at a diagnoal into 1/2 to 3/4 inch slices and serve with chutney.
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Nutritional Facts for Pork Tenderloin With Rhubarb-Currant Chutney
Serving Size: 1 (253 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 375.6
- Calories from Fat 95
- Total Fat 10.5 g
- Saturated Fat 3.1 g
- Cholesterol 99.7 mg
- Sodium 88.3 mg
- Total Carbohydrate 37.8 g
- Dietary Fiber 1.6 g
- Sugars 35.0 g
- Protein 31.9 g