Barbecue-Rubbed Pork Loin With Raisin-Mustard Chutney Recipe

Name: Barbecue-Rubbed Pork Loin With Raisin-Mustard Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chutney:; 1 tablespoon olive oil; 1 cup chopped onion; 2 teaspoons grated peeled fresh ginger; 2 garlic cloves, minced; 1 cup apple juice; 1 cup golden raisins; 1 cup raisins; 2 tablespoons white wine vinegar; 2 teaspoons sugar; 1 teaspoon curry powder; 1/2 teaspoon ground cumin; 1/3 cup apple jelly; 1 tablespoon Dijon mustard; 1/4 teaspoon salt; Pork:; 1 tablespoon sugar; 2 teaspoons ground cumin; 1 1/2 teaspoons salt; 1 1/2 teaspoons paprika; 3/4 teaspoon curry powder; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon garlic powder; 1/4 teaspoon ground red pepper; 1 (3 3/4-pound) boneless pork loin, trimmed; Cooking spray

Servings: persons

Chutney:
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
1 cup apple juice
1 cup golden raisins
1 cup raisins
2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/3 cup apple jelly
1 tablespoon Dijon mustard
1/4 teaspoon salt
Pork:
1 tablespoon sugar
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
3/4 teaspoon curry powder
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 (3 3/4-pound) boneless pork loin, trimmed
Cooking spray

1
To prepare chutney, heat oil in a large saucepan over medium-high heat. Add onion, 2 teaspoons fresh ginger, and garlic; saute 4 minutes. Stir in juice and next 6 ingredients (through 1/2 teaspoon cumin); bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is almost absorbed. Remove from heat; let stand 10 minutes. Stir in jelly, mustard, and 1/4 teaspoon salt. Spoon into a bowl; cover and chill.
2
Preheat oven to 350u00b0.
3
To prepare pork, combine sugar and next 8 ingredients (through red pepper); rub over pork. Place pork on a rack coated with cooking spray; place rack in pan. Bake at 350u00b0 for 1 hour and 20 minutes or until a meat thermometer registers 160u00b0 (slightly pink). Let stand 20 minutes. Cut into thin slices. Serve with chutney.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Chutney:, 1 tablespoon olive oil, 1 cup chopped onion, 2 teaspoons grated peeled fresh ginger, and more.

Yes, Barbecue-Rubbed Pork Loin With Raisin-Mustard Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecue-Rubbed Pork Loin With Raisin-Mustard Chutney

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