Directions:
- To prepare chutney, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat. Add rhubarb and the next 4 ingredients (rhubarb through ground red pepper); reduce heat, and simmer 5 minutes or until rhubarb is tender. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick.
- Prepare grill.
- To prepare pork, combine jelly and mustard in a small bowl; set aside.
- Combine 1/2 teaspoon salt, black pepper, and cumin; rub evenly over pork. Place pork on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, basting occasionally with jelly mixture. Serve pork with chutney; sprinkle with green onions, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.93 Kcal (875 kJ) | ||
| Calories from fat | 14.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 2% | |
|---|---|---|---|
| Cholesterol | 19.56mg | 7% | |
| Sodium | 503.76mg | 21% | |
| Potassium | 303.43mg | 6% | |
| Total Carbs | 42.12g | 14% | |
| Sugars | 36.11g | 144% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 7.06g | 14% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 64.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 134.44 Kcal (563 kJ) | ||
| Calories from fat | 9.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 2% | |
|---|---|---|---|
| Cholesterol | 12.59mg | 7% | |
| Sodium | 324.16mg | 21% | |
| Potassium | 195.25mg | 6% | |
| Total Carbs | 27.1g | 14% | |
| Sugars | 23.23g | 144% | |
| Dietary Fiber | 1.3g | 8% | |
| Protein | 4.54g | 14% | |
| Vitamin C | 3.6mg | 9% | |
| Iron | 0.5mg | 4% | |
| Calcium | 41.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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