Grilled Pork Tenderloin With Sweet & Sour Rhubarb Chutney Recipe

Cooking Directions

• STEP 1.In a bowl, combine garlic, ginger, soy sauce, honey, and olive oil. Mix well.
• STEP 2.Place the pork tenderloin in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat. Remove the pork from the marinade and discard the excess marinade.
• STEP 4.Grill the pork tenderloin for about 15-20 minutes, turning occasionally, until it reaches an internal temperature of 145°F (63°C).
• STEP 5.Remove the pork from the grill and let it rest for 5 minutes before slicing.
• STEP 6.Meanwhile, prepare the sweet and sour rhubarb chutney. In a saucepan, combine rhubarb, sugar, vinegar, ginger, and red pepper flakes. Cook over medium heat until the rhubarb is tender and the mixture has thickened, about 10-15 minutes.
• STEP 7.Serve the grilled pork tenderloin with the sweet and sour rhubarb chutney on the side. Enjoy!

Cooking Tips

• Make sure to let the pork tenderloin rest before slicing to allow the juices to redistribute.
• If you don't have a grill, you can also cook the pork tenderloin in the oven at 400°F (200°C) for about 20-25 minutes.
• Feel free to adjust the amount of red pepper flakes in the chutney to suit your taste preferences.

Storage and Serving

• Leftover grilled pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
• The sweet and sour rhubarb chutney can be stored in a jar in the refrigerator for up to 1 week.
• Serve the grilled pork tenderloin with steamed vegetables and roasted potatoes for a complete meal.