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(1 12-16 oz pork tenderloin)
Trim fat from pork; place in a resealable bag or covered dish and set aside. For marinade: In a small bowl, combine oil, chutney, wine, preserves, soy sauce, mustard, ginger and garlic. With kitchen shears, snip any large fruit pieces. Pour marinade over pork and turn meat to coat. Chill for 4 to 8 hours, turning occasionally. Drain meat, discarding marinade.
For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 30 minutes or until an instant-read thermometer inserted into meat registers 145°F. For a gas grill: Preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place meat on a rack in a roasting pan; place on grill rack and grill as above.
Remove meat from grill. Cover meat loosely with foil and let stand for 5 minutes. Serve the pork sliced and seasoned with salt and pepper. Pass additional chutney if desired.