Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Prepare the chutney a day or two in advance, but roast the pork just before serving. Serve with focaccia and roasted Broccolini. Ingredients:
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 |
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 |
Directions:
1. To prepare chutney, heat oil in a large saucepan over medium-high heat. Add onion, 2 teaspoons fresh ginger, and garlic; sauté 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 350°.
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 350° for 1 hour and 20 minutes or until a meat thermometer registers 160° (slightly pink). Let stand 20 minutes. Cut into thin slices. Serve with chutney.
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