Directions:
- Prepare barbecue (medium heat). Mix preserves, vinegar, and allspice in medium bowl. Set aside 1/4 cup of preserves mixture for glaze; reserve remaining preserves mixture.
- Heat oil in large skillet over high heat. Add onion; sauté 1 minute. Add cherries, cayenne, and reserved preserves mixture. Boil chutney until thick, stirring often, about 8 minutes. Season with salt. Set chutney aside.
- Sprinkle pork with salt and pepper; brush with some glaze. Cook over hottest part of grill until brown. Move to coolest part and grill until thermometer inserted into thickest part of pork registers 145°F, turning often and brushing with glaze, about 25 minutes total. Transfer pork to platter. Let rest 10 minutes. Rewarm reserved chutney; serve with pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.54 Kcal (1652 kJ) | ||
| Calories from fat | 56.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 10% | |
|---|---|---|---|
| Cholesterol | 92.12mg | 31% | |
| Sodium | 84.93mg | 4% | |
| Potassium | 756.47mg | 16% | |
| Total Carbs | 50.54g | 17% | |
| Sugars | 41.18g | 165% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 30.96g | 62% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 123.74 Kcal (518 kJ) | ||
| Calories from fat | 17.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 10% | |
|---|---|---|---|
| Cholesterol | 28.89mg | 31% | |
| Sodium | 26.64mg | 4% | |
| Potassium | 237.25mg | 16% | |
| Total Carbs | 15.85g | 17% | |
| Sugars | 12.92g | 165% | |
| Dietary Fiber | 0.76g | 10% | |
| Protein | 9.71g | 62% | |
| Vitamin C | 1.8mg | 9% | |
| Iron | 0.5mg | 9% | |
| Calcium | 8.8mg | 3% | |
* 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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