Plum Chutney with Pork Recipe

Plum Chutney with Pork Recipe photo by Taste of Home

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Peaches, plumbs and raisins are seasoned with a hint of cardamom, ginger and citrus flavor in this warm chutney. Jacqueline Deibert of Klingenstown, Pennsylvania serves the sweetly spiced mixture over slices of tender herb-rubbed pork.

This recipe is:

Healthy

Diabetic Friendly

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Plum Chutney with Pork Recipe

Prep: 30 min. + marinating Cook: 20 min.

Yield: 6 Servings

30 20 50

Ingredients

1 garlic clove, peeled
3/4 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1 teaspoon canola oil
2 pork tenderloins (1 pound each)
CHUTNEY:
1 cup coarsely chopped onion
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/2 cup water
1/3 cup raisins
1/4 cup orange juice
2 tablespoons sugar
1 tablespoon white vinegar
2 cups coarsely chopped plums
1 cup coarsely chopped peeled peaches

Directions

With a mortar and pestle, combine the garlic, lemon peel, salt, cardamom and ginger. Add oil; mix to form a paste. Spread over pork. Cover and refrigerate for 1 hour.
For chutney, in a saucepan, saute onion in butter for 2 minutes. Stir in the salt, ginger and cardamom. Cook and stir for 1-2 minutes or until onion is tender. Stir in the water, raisins, orange juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in plums; cover and simmer for 5-7 minutes or until plums are tender. Add peaches; simmer, uncovered, for 5 minutes or until peaches are tender.
Place tenderloins on a broiler pan coated with cooking spray. Broil for 9 minutes. Turn; broil 9 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with chutney. Yield: 6 servings.

Nutritional Analysis: 4 ounces cooked pork with 1/2 cup chutney equals 323 calories, 9 g fat (3 g saturated fat), 89 mg cholesterol, 381 mg sodium, 30 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit, 1/2 starch.

Originally published as Plum Chutney with Pork in Light & Tasty August/September 2005, p41