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Onion-Stuffed Pork Tenderloin


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Onion-Stuffed Pork Tenderloin with Chutney-Mustard Sauce

2 12-16-ounce pork tenderloins

1/4 cup chopped golden raisins

2 tablespoons thinly sliced green onions

2 tablespoons finely chopped sweet onion

2 tablespoons finely chopped shallot

2 tablespoons chopped fresh thyme or flat-leaf parsley

1 tablespoon olive oil

1 1/2 teaspoons ground black pepper

1 teaspoon kosher salt

1 cup mango chutney

1 tablespoon Dijon-style mustard

Trim fat from tenderloins. Make a lengthwise cut down the center of each tenderloin, cutting almost to, but not through, the opposite side. Spread meat open.

For stuffing, in a small bowl, combine raisins, green onion, sweet onion, shallot and thyme. Spread stuffing over meat. Fold each tenderloin back together. To secure, tie at 1-inch intervals with kitchen twine; brush with oil. For rub, in a small bowl, stir together salt and pepper. Sprinkle evenly over meat; rub in with your fingers.

For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above pan. Place meat on grill rack above pan. Cover and grill for 30-35 minutes or until an instant-read thermometer registers 155 degrees. (For a gas grill, preheat grill. Reduce to medium heat and adjust for indirect cooking. Grill as above, except place meat on a rack in a roasting pan; place pan on grill rack.)

Remove meat from grill. Cover with foil and let stand for 10 minutes before slicing. Meanwhile, for sauce, in a small bowl, stir together chutney and mustard. Warm in microwave for 20 seconds; stir. Slice meat and serve with sauce.


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