POM Cherry Chutney over Wood-Grilled Pork Tenderloin
TIME TO TABLE: 10 MINUTES PREP, 25 TO 30 MINUTES COOKING, 10 TO 15 MINUTES GRILLING, 10 MINUTES RESTING
Makes 8 servings.
POM Cherry Chutney
2 cups pomegranate juice
1 cup dried cherries
1 cup granulated sugar
1/2 cup orange juice
1 tablespoon orange zest
Wood-Grilled Pork Tenderloin
2 whole pork tenderloins (1-1/2 to 2 lbs. each), trimmed
1/4 cup olive oil
1 tablespoon cracked black pepper
1 tablespoon kosher salt
1/2 tablespoon granulated garlic
POM Cherry Chutney:
In a small saucepan, combine cherries, pomegranate juice and sugar. Simmer until cherries are plump and syrup thickens. Remove from heat, and allow the cherries to cool. Once cool, add orange juice and zest.
Wood-Grilled Pork Tenderloin:
On a medium sheet pan, rub tenderloins with olive oil and season with cracked black pepper, kosher salt, and granulated garlic. Grill for 5 to 7 minutes per side, depending on thickness, over an open flame or on a char-broiler until desired temperature is reached (for medium rare, a meat thermometer inserted into the thickest part of the loin should read 145°F).
Remove from heat, tent loosely with foil, and allow it to rest for 10 minutes before cutting. Slice the tenderloin on a bias, and serve it with the POM cherry chutney.
Nutrients per Serving (2—3 slices tenderloin): 525 calories (134 calories from fat), 49g protein, 15g total fat (4g saturated), 52g carbohydrates, 1g dietary fiber, 148mg cholesterol, 33g total sugars, 5mcg vitamin A RE, 842mg sodium, 860mg potassium, 9mg vitamin C.