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Grilled pork tenderloin with chutney
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Grilled Pork Tenderloin with Pomegranate Cranberry Chutney

Cranberries aren't just for turkey. This pomegranate cranberry chutney is an amazing compliment to the grilled and tender pork tenderloin
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: cranberry chutney, grilled pork tenderloin, pomegranate cranberry chutney, pork tenderloin
Servings: 4
Cost: 15


For the pork tenderloin and dry rub

  • 2 whole pork tenderloins about 2 pounds total
  • 2 teaspoons kosher salt
  • ½ tablespoon brown sugar
  • ½ tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder

For the pomegranate cranberry chutney

  • 6 ounces cranberries fresh or frozen
  • 4 ounces pomegranate juice
  • 1 whole jalapeno seeded, ribs removed and diced (about ¼ cup)
  • 1 whole shallot diced (about ¼ cup)
  • ¼ cup honey
  • ¼ cup apple cider vinegar
  • 1 tablespoon a neutral oil canola, vegetable, avocado, etc
  • salt and pepper to taste


Prepare the pomegranate cranberry chutney

  • In a small pan over medium low heat, add the oil along with the jalapeno and shallot and a small pinch of salt. Sweat until softened, about 3 - 4 minutes.
  • After, add the pomegranate juice, cranberries, honey and apple cider vinegar and bring to a boil then reduce to simmer, stirring frequently.
  • Simmer for about 20 minutes or until most of the cranberries have popped and the chutney has thickened.
  • Set aside to cool while cooking the pork tenderloin.

For the pork tenderloin

  • Trim any excess fat and silver skin from the pork tenderloins if not already done.
  • Excluding the salt, combine the remaining dry rub ingredients. Mix to combine. Optionally, use your favorite sweet BBQ rub instead
  • Lightly oil the pork tenderloins then apply the salt followed by the dry rub. Let it sit out at room temperature while you preheat the grill.
  • Set up your grill for two zone cooking. The direct heat side should be around 450 - 500 degrees. Make sure to clean the grates as well as possible.
  • Once the grill has preheated, place the pork tenderloins over direct heat and cook for about 30 seconds, uncovered. Then roll the tenderloin onto a different side and cook for another 30 seconds. Keep rolling onto a different side and cook until the exterior is seared very well on all sides. This step should take about 5 - 10 minutes.
  • After searing the pork, move to the indirect side continue cooking, with the lid closed, until you have reached 140° Fahrenheit or your desired internal temperature. Then remove from grill and rest for 5 - 10 minutes before slicing and serving with the chutney.