Pomegranate Cherry Chutney over Wood-Grilled Pork Tenderloin
Sweet chutney is the ideal condiment to serve with this smoky pork.
- Pomegranate Cherry Chutney2 cups pomegranate juice
- 1 cup dried cherries
- 1 cup granulated sugar
- 1/2 cup orange juice
- 1 Tbs orange zest
- Wood-Grilled Pork Tenderloin2 whole pork tenderloins (1 1/2 to 2 pounds each), trimmed
- 1/4 cup olive oil
- 1 Tbs cracked black pepper
- 1 Tbs kosher salt
- 1/2 Tbs granulated garlic
- Pomegranate Cherry ChutneyIn a small saucepan, combine pomegranate juice, cherries, and sugar. Simmer until cherries are plump and syrup thickens.
- Remove from heat and allow the cherries to cool. Once cool, add orange juice and zest.
- Wood-Grilled Pork TenderloinOn a sheet pan, rub tenderloins with olive oil and season with cracked black pepper, kosher salt, and granulated garlic.
- Grill for 5 to 7 minutes per side, depending on thickness, over an open flame or on a char-broiler until desired temperature is reached (for medium rare, a meat thermometer inserted into the thickest part of the loin should read 145°F).
- Remove from heat, tent loosely with foil, and allow to rest for 10 minutes before cutting. Slice the tenderloin on a bias and serve it with the pomegranate cherry chutney.
Calories from Fat 152 (24%)
(26%)Total Fat 17g
(20%)Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Total Carbohydrate 70g
(7%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.