Directions:
- With a mortar and pestle, combine the garlic, lemon peel, salt, cardamom and ginger. Add oil; mix to form a paste. Spread over pork. Cover and refrigerate for 1 hour.
- For chutney, in a saucepan, saute onion in butter for 2 minutes. Stir in the salt, ginger and cardamom. Cook and stir for 1-2 minutes or until onion is tender. Stir in the water, raisins, orange juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in plums; cover and simmer for 5-7 minutes or until plums are tender. Add peaches; simmer, uncovered, for 5 minutes or until peaches are tender.
- Place tenderloins on a broiler pan coated with cooking spray. Broil for 9 minutes. Turn; broil 9 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with chutney. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.01 Kcal (821 kJ) | ||
| Calories from fat | 38.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 7% | |
|---|---|---|---|
| Cholesterol | 54.22mg | 18% | |
| Sodium | 335.38mg | 14% | |
| Potassium | 577.69mg | 12% | |
| Total Carbs | 22.19g | 7% | |
| Sugars | 12.08g | 48% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 17.41g | 35% | |
| Vitamin C | 15.3mg | 26% | |
| Iron | 1.1mg | 6% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 84.38 Kcal (353 kJ) | ||
| Calories from fat | 16.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 7% | |
|---|---|---|---|
| Cholesterol | 23.34mg | 18% | |
| Sodium | 144.37mg | 14% | |
| Potassium | 248.68mg | 12% | |
| Total Carbs | 9.55g | 7% | |
| Sugars | 5.2g | 48% | |
| Dietary Fiber | 1g | 9% | |
| Protein | 7.49g | 35% | |
| Vitamin C | 6.6mg | 26% | |
| Iron | 0.5mg | 6% | |
| Calcium | 10.1mg | 2% | |
* 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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