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Grilled Pork Tenderloin Baguettes with Strawberry Chutney Recipe
May 26, 2011 @ 11:45 AM
Posted by
Daily Value: 16%
Servings: 6
Posted by
Nutrition
Cal/Serving: 325Daily Value: 16%
Servings: 6
| Fat | 14g | 22% |
| Saturated | 3g | 15% |
| Trans | 0g | 0% |
| Carbs | 43g | 14% |
| Fiber | 3g | 11% |
| Sugars | 13g | 0% |
| Protein | 7g | 14% |
| Cholesterol | 5mg | 2% |
| Sodium | 1054mg | 44% |
| Calcium | 49mg | 5% |
| Magnesium | 29mg | 7% |
| Potassium | 208mg | 6% |
| Iron | 3mg | 14% |
| Zinc | 1mg | 4% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 31mg | 52% |
| Thiamin (B1) | 0mg | 16% |
| Riboflavin (B2) | 0mg | 10% |
| Niacin (B3) | 3mg | 14% |
| Vitamin B6 | 0mg | 6% |
| Folic Acid (B9) | 90µg | 22% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 10% |
| Vitamin K | 9µg | 11% |
| Fatty acids, total monounsaturated | 9g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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A simple sandwich that packs well for a picnic or can be made to serve a crowd. The strawberry chutney is also delicious when served with other roasted meats as well as an accompaniment for a cheese plate.
See all strawberry recipes.
INGREDIENTS
For the chutney:
- 1 tablespoon extra-virgin olive oil
- 2 ½ tablespoons minced shallot
- 2 cups strawberries, about 1 pint, quartered then cut in half if quarters are large
- 1 teaspoon fresh rosemary, chopped
- ¼ cup brown sugar
- 2 tablespoons red wine vinegar
- ½ teaspoon sea salt
- 10 grinds of freshly ground black pepper
- 1 tablespoon butter
For the sandwich:
- 1 pork tenderloin
- Freshly ground black pepper
- Freshly ground white pepper
- About ¼ cup soy sauce
- About ¼ cup olive oil
- 2 garlic cloves, smashed
- Couple of sprigs fresh thyme
- 1 large baguette
- Mayonnaise, for serving
- Frisée, for serving
DIRECTIONS
For the chutney:
In a small saucepan over medium heat, heat the oil and sauté the shallot until transparent. Add the berries and stir until soft, about 3 minutes. Stir in the rosemary, sugar, vinegar, salt, and pepper and stir until sugar is dissolved and vinegar has evaporated. Stir in the butter to finish and remove from the heat. The chutney will thicken as it cools.
For the sandwich:
Pepper the pork tenderloin. Mix together the soy sauce, oil, smashed garlic cloves, and fresh thyme in a plastic bag. Place pork into the bag and coat with marinade. Allow to marinate at least 30 minutes and up to a few hours in the refrigerator.
Bring the pork to room temperature while preparing the grill. Grill it over medium-high heat for about 8-10 minutes on each side, or the internal temperature is 145 degrees. After removing it from the grill, allow the meat to rest for 10 minutes, tented with foil. Slice baguette into 6 portions, slicing each portion in half horizontally. Smear one side of the baguette with mayonnaise to taste. Top with sliced pork and frisée. Spread savory strawberry chutney on the other side of the baguette and top sandwich. Serve immediately.
Recipe Details
Makes 2 cups of chutney and 6 baguette sandwiches
Servings: 6
