Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney

Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney
Photo by Jeff Kauck

Ingredients

  • 1 tablespoon olive oil
  • Cooking spray
  • ¼ teaspoon salt
  • 1 cup raisins
  • Pork:
  • 1 tablespoon Dijon mustard
  • 1 (3 3/4-pound) boneless pork loin, trimmed
  • + 47 more ingredients
    • 2 garlic cloves, minced
    • ½ teaspoon ground cumin
    • 1 (3 3/4-pound) boneless pork loin, trimmed
    • ½ teaspoon garlic powder
    • ¾ teaspoon curry powder
    • 1 tablespoon Dijon mustard
    • 1/3 cup apple jelly
    • 1 ½ teaspoons salt
    • 2 tablespoons white wine vinegar
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground red pepper
    • ½ teaspoon ground allspice
    • 1 ½ teaspoons paprika
    • 1 cup chopped onion
    • 1 cup raisins
    • ½ teaspoon garlic powder
    • 2 tablespoons white wine vinegar
    • 1/3 cup apple jelly
    • ¼ teaspoon ground red pepper
    • 2 teaspoons grated peeled fresh ginger
    • 2 teaspoons sugar
    • 1 cup apple juice
    • Cooking spray
    • Chutney:
    • 1 teaspoon curry powder
    • Chutney:
    • 1 cup chopped onion
    • ½ teaspoon ground ginger
    • 1 cup apple juice
    • ¼ teaspoon salt
    • Pork:
    • ½ teaspoon ground cumin
    • 2 garlic cloves, minced
    • 2 teaspoons ground cumin
    • 1 ½ teaspoons paprika
    • 2 teaspoons sugar
    • 1 cup golden raisins
    • ½ teaspoon ground allspice
    • 1 ½ teaspoons salt
    • 1 teaspoon curry powder
    • ¾ teaspoon curry powder
    • 2 teaspoons grated peeled fresh ginger
    • 1 tablespoon sugar
    • 1 tablespoon olive oil
    • 1 tablespoon sugar
    • 2 teaspoons ground cumin
    • 1 cup golden raisins

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. Remo...

View full recipe at My Recipes

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