from Midwest Living (May/June 2013)
- 12-16 oz. pork tenderloin
- 1/4 c. olive oil
- 2 tbls. cranberry chutney
- 2 tbls. dry white wine or lemon juice
- 2 tbls. peach or apricot preserves
- 2 tbls. low sodium soy sauce
- 1 tbl. Dijon mustard
- 1 tsp. chopped fresh ginger
- 1 clove garlic, minced
- freshly ground black pepper
Instructions: Trim fat from pork. Place meat in a resealable plastic bag. Set aside. For marinade: In small bowl, combine oil, chutney, wine, preserves, soy sauce, mustard, ginger and garlic. With kitchen shears, snip any large fruit pieces. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 4 to 8 hours, turning bag 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 20-30 minutes or until an instant-red thermometer inserted into meat registers 145 degrees F. Remove meat from grill: transfer to a serving platter. Cover meat loosely with foil and let stand for 5 minutes.
To serve, slice pork crosswise and season to taste with salt and pepper. If desired, serve with additional chutney.
Nutritional Info Per Serving: Calories 121; Fat 5g; Cholesterol 52mg; Sodium 233mg; Carbohydrates 2g; Fiber 0g; Protein 12g.
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