Plum Chutney with Pork Recipe

Plum Chutney with Pork Recipe
Plum Chutney with Pork Recipe photo by Taste of Home
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Plum Chutney with Pork Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
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 thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with chutney. Yield: 6 servings.
Originally published as Plum Chutney with Pork in Light & Tasty August/September 2005, p41

Nutritional Facts

4 ounce-weight: 323 calories, 9g fat (3g saturated fat), 89mg cholesterol, 381mg sodium, 30g carbohydrate (16g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 fruit, 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. Place tenderloins on a broiler pan coated with cooking spray. Broil for 9 minutes. Turn; broil 9 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with chutney. Yield: 6 servings.
Originally published as Plum Chutney with Pork in Light & Tasty August/September 2005, p41

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