Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney

Name: Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters apple jelly; 237 milliliters apple juice; 2 kilograms boneless pork loin, trimmed; 1 teaspoons curry powder; 1 teaspoon curry powder; 1 Tbsp Dijon mustard; 2 teaspoons grated peeled fresh ginger; 2 garlic cloves, minced; 1 teaspoons garlic powder; 237 milliliters golden raisins; 1 teaspoons ground allspice; 1 teaspoons ground cumin; 2 teaspoons ground cumin; 1 teaspoons ground ginger; 0 teaspoons ground red pepper; 1 Tbsp olive oil; 237 milliliters chopped onion; 2 teaspoons paprika; 237 milliliters raisins; 0 teaspoons salt; 2 teaspoons salt; 1 Tbsp sugar; 2 teaspoons sugar; 2 Tbsps white wine vinegar

Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney is a gluten free and dairy free main course. This recipe serves 12. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 33g of protein, 7g of fat, and a total of 324 calories. If you have golden raisins, ground allspice, pork loin, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

To prepare chutney, heat oil in a large saucepan over medium-high heat.

Ingredients you will need

Chutney

Cooking Oil

Equipment you will use

Sauce Pan

Add onion, 2 teaspoons fresh ginger, and garlic; saut 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.

Ingredients you will need

Fresh Ginger