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Sunday, May 03 2015

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
    Ground black pepper
    Marina's Cranberry Chutney or other fruit chutney (optional)
Trim fat from pork; place in a resealable bag or covered dish and set aside. For marinade: In a small bowl, combine oil, chutney, wine, preserves, soy sauce, mustard, ginger and garlic. With kitchen shears, snip any large fruit pieces. Pour marinade over pork and turn meat to coat. Chill for 4 to 8 hours, turning occasionally. Drain meat, discarding marinade.
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.
Remove meat from grill. Cover meat loosely with foil and let stand for 5 minutes. Serve the pork sliced and seasoned with salt and pepper. Pass additional chutney if desired.

Per Serving: cal. (kcal) 121, Fat, total (g) 5, chol. (mg) 52, sat. fat (g) 1, carb. (g) 2, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0.64, Trans fatty acid (g) 0.03, fiber (g) 0.04, sugar (g) 0.58, pro. (g) 17, vit. A (IU) 2, vit. C (mg) 0.04, Thiamin (mg) 0.48, Riboflavin (mg) 0.26, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 0.04, Cobalamin (Vit. B12) (µg) 0.34, sodium (mg) 233, Potassium (mg) 257, calcium (mg) 6, iron (mg) 0.81, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:44 pm   |  Permalink   |  0 Comments  |  Email

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