Pork Tenderloin with Tangerine-Apple Chutney
Tangy fresh Florida tangerines simmer with tart green apples, creating a zesty chutney that's perfect for this grilled pork tenderloin.
Ingredients
1 (1-pound) pork tenderloin, trimmed
2 tbsp. stone-ground mustard
2 tbsp. olive oil
1/2 cup finely chopped onion
1 garlic clove, finely chopped
1/2 jalapeño, seeded and finely chopped*
1 tablespoon brown sugar
1/2 teaspoon peeled, grated fresh ginger
3 Florida tangerines, peeled, sectioned and chopped
1 Granny Smith apple, peeled, cored and chopped
3 tablespoons cider vinegar
1 teaspoon finely chopped fresh sage
Preparation
Preheat grill to medium-high (375 to 400 degrees). Coat pork with mustard, and season with salt and pepper to taste. Place pork on grill. Grill 15 to 25 minutes or until an instant-read thermometer registers 155 degrees. Remove pork from grill and let stand.
Meanwhile, for the Tangerine-Apple Chutney, in a large sauté pan heat oil over medium heat. Add onion; cook and stir 5 minutes. Add garlic, jalapeño, brown sugar and ginger; cook and stir 5 minutes more. Add tangerines, apple, vinegar and sage; simmer 15 to 20 minutes or until apple is softened. Season with salt and pepper to taste. Thinly slice the pork and serve with Tangerine-Apple Chutney.
*Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy
water afterward.
Nutrients per serving: 270 calories, 10g fat, 2g saturated fat, 60mg cholesterol, 125mg sodium, 21g carbohydrate, 2g fiber, 15g sugars, 23g protein, 10 percent vitamin A, 35 percent vitamin C, 4 percent calcium, 6 percent iron