Print Options

Back to Plum Chutney with Pork >

Include these items:

Taste of Home Logo

Plum Chutney with Pork

Plum Chutney with Pork
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.
6 ServingsPrep: 30 min. + marinating Cook: 20 min.

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.
© Taste of Home 2013

2 of 2

Plum Chutney with Pork (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013