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Send a Meal Blog

Wednesday, September 15 2010

ingredients

  • 1/2  cup  packed brown sugar
  • 1/2  cup  white wine vinegar
  • 1/2  teaspoon  grated fresh ginger
  • 1  small clove  garlic, minced
  • 1/4  teaspoon  ground cinnamon
  • 2  cups  peeled, cored, and chopped tart cooking apple (2 medium)
  • 1/2  cup  snipped dried apricots
  • 1/4  cup  chopped onion
  • 1/2  teaspoon  dried thyme, crushed
  • 3  tablespoons  apple juice
  • 2  tablespoons  Dijon-style mustard
  • 1/2  teaspoon  dried thyme, crushed
  • 1-1/4  pounds  boneless pork loin

directions

1. Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using.

2. For chutney, in a medium saucepan, stir together brown sugar, vinegar, ginger, garlic, and cinnamon. Stir in apple, dried apricots, onion, and 1/2 teaspoon thyme. Bring mixture to boiling over medium heat; reduce heat. Cover and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until chutney reaches desired consistency. (A small amount of liquid should remain.) Cool slightly. Transfer to a serving bowl.

3. Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon thyme; set aside. Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide. Thread pork strips, accordion-style, onto wooden skewers. Lightly brush mustard mixture on both sides of pork.

4. Place skewers on the rack of an uncovered grill directly over medium-hot coals. Grill for 7 to 8 minutes or until pork is slightly pink in center, turning once. (Or place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until pork is slightly pink in center, turning once.) To serve, arrange skewers on a serving platter; serve with chutney. Makes 20 to 24 servings.

5. Make-Ahead Tip: Prepare the chutney as directed; cool. Transfer to an airtight container and chill for up to 2 days. Let stand at room temperature for 30 minutes before serving.

nutrition facts

  • Calories80, 
  • Total Fat (g)1, 
  • Cholesterol (mg)15, 
  • Sodium (mg)49, 
  • Carbohydrate (g)10,
  • Fiber (g)1, 
  • Protein (g)7, 
  • Vitamin C (DV%)1, 
  • Calcium (DV%)2, 
  • Iron (DV%)3, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:00 am   |  Permalink   |  0 Comments  |  Email
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