Grilled Pork Tenderloin With Sweet & Sour Rhubarb Chutney Recipe

Recipe By Slurrp

Grilled Pork Tenderloin with Sweet & Sour Rhubarb Chutney is a delicious and flavorful dish that combines the tenderness of pork tenderloin with the tangy and sweet flavors of rhubarb chutney. The pork is marinated in a mixture of herbs and spices, then grilled to perfection, resulting in a juicy and tender meat. The sweet and sour rhubarb chutney adds a burst of flavor and complements the pork perfectly. This dish is perfect for a summer barbecue or a special dinner party.

4.9
28 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Grilled Pork Tenderloin With Sweet & Sour Rhubarb Chutney
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Ingredients for Grilled Pork Tenderloin With Sweet & Sour Rhubarb Chutney Recipe

  • 1/4 Pork Tenderloin
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/4 tablespoon Fresh Ginger, Grated
  • 1/2 tablespoon Soy Sauce
  • 1/2 tablespoon Honey
  • 1/2 tablespoon Olive Oil
  • as needed For The Sweet And Sour Rhubarb Chutney
  • 1/2 cup Rhubarb, Chopped
  • 0.13 cup Sugar
  • 0.06 cup Apple Cider Vinegar
  • 1/4 teaspoon Fresh Ginger, Grated
  • 0.06 teaspoon Red Pepper Flakes

Directions: 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.
Nutrition
value
123
calories per serving
5 g Fat2 g Protein16 g Carbs2 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    2g
  • Carbs
    16g
  • Fiber
    2g

MacroNutrients

  • Carbs
    16g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    190mg
  • Iron
    8mg
  • Vitamin A
    137mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    101mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp