Directions:
- Bring first 6 ingredients to a boil and stir until sugar dissolves.
- Reduce heat and simmer for 5 minutes.
- Add the rhubarb and currants and bring to a boil.
- Reduce heat and simmer until rhubarb is tender, about 5 minutes.
- Season to taste with salt.
- Prepare barbecue at medium-high heat.
- Rub pork with oil and sprinkle with salt and pepper.
- Grill until done, turning occasionally, about 20 minutes.
- (A thermometer in the thickest part should read 150 degrees.).
- Transfew tenderloins to a cutting board, tent with foil and let rest 10 minutes.
- Carve at a diagnoal into 1/2 to 3/4 inch slices and serve with chutney.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.2 Kcal (1391 kJ) | ||
| Calories from fat | 47.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 8% | |
|---|---|---|---|
| Cholesterol | 98.26mg | 33% | |
| Sodium | 90.5mg | 4% | |
| Potassium | 863.89mg | 18% | |
| Total Carbs | 37.86g | 13% | |
| Sugars | 35.12g | 140% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 32.63g | 65% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 2.1mg | 12% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 131.33 Kcal (550 kJ) | ||
| Calories from fat | 18.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 8% | |
|---|---|---|---|
| Cholesterol | 38.84mg | 33% | |
| Sodium | 35.78mg | 4% | |
| Potassium | 341.52mg | 18% | |
| Total Carbs | 14.97g | 13% | |
| Sugars | 13.88g | 140% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 12.9g | 65% | |
| Vitamin C | 1.5mg | 6% | |
| Iron | 0.8mg | 12% | |
| Calcium | 30.1mg | 8% | |
* 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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