What’s for Dinner?
Pork Tenderloin with Grilled Fruit
Make this delicious BBQ pork on Sunday and enjoy the leftovers on Monday
-Recipe courtesy of the American Meat Institute, www.meatami.com
Yield: about 10 entrée servings
1/2 cup prepared mango chutney
1 Tablespoon honey
2 Tablespoons reduced-sodium soy sauce
2 teaspoons peeled and sliced fresh gingerroot
1 clove garlic, peeled
3 to 4 pound boneless pork loin roast, trimmed of any fat
1 teaspoon each coarse salt and freshly ground black pepper
1. Process chutney, honey, soy sauce, ginger and garlic in a food processor or blender, just until smooth.
2. Let pork loin stand at room temperature for 30 minutes before grilling.
3. Spray barbecue grill rack with vegetable oil spray. Preheat grill for indirect heat.
4. Pat pork dry with clean paper towels. Rub salt and pepper over pork. Place pork 4 to 5 inches from the heat source and close grill lid. Grill pork over medium-low (325°F to 350°F) indirect heat for 1 to 1-1/2 hours (about 20 minutes per pound), rotating pork every 15-20 minutes.
5. During last 20 minutes of grill time, liberally baste pork with chutney sauce. Grill until the internal temperature is 155° F in the center of the roast.
6. Allow pork to rest 8 to 10 minutes before slicing. Serve warm.
Note: If using a charcoal grill, place pork over a drip pan.
Make use of any leftovers:
1. Thinly slice pork roast and serve on a flour tortilla for a flavorful Pork Sandwich.
2. Use chopped pork roast in appetizing Asian Lettuce Wraps.
3. Prepare a quick entrée of Pork Fried Rice with the addition of cooked rice, ginger, scallions, vegetables and eggs.