Prep time: 10 minutes, plus marinating time
Cook time: 17 minutes
You'll find mirin, a sweet Japanese cooking wine, in the Asian or international sections of most grocers. The chutney should be nearby, too. It's good to let the pork marinate for at least 30 minutes, but you can get away with 10 minutes or so if you're pressed for time.
Even better: Toss the meat in the marinade in the morning and let it absorb the flavor all day.
1 cup mirin
1 teaspoon garlic powder
1 teaspoon kosher salt
2 pounds pork tenderloin, halved lengthwise and pounded evenly flat
1 tablespoon butter
2 medium apples, peeled, cored and diced
1 small yellow onion, diced
One 10 1/2-ounce jar sweet chutney (such as mango)
In a large bowl, whisk together the mirin, garlic powder and salt. Add the pork and turn to coat well. Refrigerate until ready to cook. The pork can be marinated for as little as 10 minutes or up to all day.
When ready to cook, heat a grill to high. Using a vegetable oil-soaked paper towel held with tongs, oil the grill grates.
Reduce the heat to medium and add the pork. Grill for 6 minutes per side. Set aside to rest.
Meanwhile, in a medium skillet over medium-high heat, melt the butter. Add the apples and onion and sauté until just tender, about 5 minutes. Remove the pan from the heat and stir in the chutney.
To serve, thinly slice the pork and top each serving with the apple chutney.
Per serving: 400 calories; 100 calories from fat (25 percent of total calories); 11 g fat (2.5 g saturated; 0 g trans fats); 105 mg cholesterol; 40 g carbohydrate; 2 g fiber; 12 g sugar; 32 g protein; 940 mg sodium.