Grilled Pork Loin with Cranberry Chutney
submitted by Jessica Elliot
Ingredients
5 shallots (6 oz), coarsely chopped
1 1/2 tablespoons butter
1 (12-oz) dried cranberries
1 cup Cranberry jelly
2/3 cup brown sugar
1/4 cup cider vinegar
¼ cup orange juice
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat oven to 425 degrees F. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins.*
2. In a 12-inch skillet brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer tenderloins to a shallow roasting pan. Roast for 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer and juices run clear. Remove from oven and keep warm until ready to serve.
3. For Cranberry Chutney, add butter and shallots to skillet. Cook about 5 minutes until nearly tender, stirring occasionally. Add cranberries, jelly, orange juice, brown sugar, vinegar, and ginger to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduced by 1/3.