Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney

By Shelly17

My husband always asks me to make this recipe. It does require several ingredients, but well worth it if you have the time and are looking for a greater depth of flavor.

Ingredients

• Chutney:
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 cup apple juice
• 1 cup golden raisins
• 1 cup raisins
• 2 tablespoons white wine vinegar
• 2 teaspoons sugar
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/3 cup apple jelly
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• Pork:
• 1 tablespoon sugar
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons paprika
• 3/4 teaspoon curry powder
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground red pepper
• 1 (3 3/4-pound) boneless pork loin, trimmed
• Cooking spray

Details

Adapted from find.myrecipes.com

Preparation

Step 1

To prepare chutney, heat oil in a large saucepan over medium-high heat. Add onion, 2 teaspoons fresh ginger, and garlic; sauté 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. Remove from heat; let stand 10 minutes. Stir in jelly, mustard, and 1/4 teaspoon salt. Spoon into a bowl; cover and chill.

Preheat oven to 350°.

To prepare pork, combine sugar and next 8 ingredients (through red pepper); rub over pork. Place pork on a rack coated with cooking spray; place rack in pan. Bake at 350° for 1 hour and 20 minutes or until a meat thermometer registers 160° (slightly pink). Let stand 20 minutes. Cut into thin slices. Serve with chutney.