1. Preheat grill to medium/high heat. Mix preserves, vinegar, allspice, and cinnamon in medium bowl. Set aside 1/4 cup of preserves mixture for glaze; reserve remaining preserves mixture.

  2. Heat oil in large skillet over high heat. Add onion; sauté for one minute. Add cherries, cayenne, and reserved preserves mixture. Boil chutney until thick, stirring often, about eight minutes. Season with salt. Set chutney aside.

  3. Brush pork with reserved glaze.

  4. Grill loin over medium-high heat for 10 minutes per side or meat reaches 145°F in thickest part.

  5. Remove from grill and add cherry chutney to top of pork loin.

Serve With:

• Grilled Organic Romaine topped with Vine Ripe Tomatoes and Ken’s® Lite Ranch Dressing

Nutrition Information for Total Meal:

Calories: 590
Fat: 22g
Carbs: 61g
Dietary Fiber: 3g
Protein: 36g
Sodium: 495mg


Nutrition Facts

470 calories | 13g fat, 54g carbs, 35g protein, 2g dietary fiber, 105mg sodium


The nutritional information given after each menu is approximate and is based on one serving of each of the menu items listed (excluding any suggested wine). Our goal is to develop menus and recipes that meet the National Cholesterol Education Program Adult Treatment Panel III and American Heart Association guidelines. Also our menus provide servings from all of the MyPlate food groups to assist in providing balanced meals. Each recipe will indicate the number of servings it provides. Other menu items are based on normal portion sizes (i.e.: 1/2 c. vegetable or fruit; 1 piece of fresh fruit; 1 c. salad; 2 T. salad dressing; 1 roll or slice of bread; 1/2 c. rice or potatoes; 1 c. milk or soup; 3-4 oz. meat). You can also refer to the nutritional facts panel on packaged foods which provide the portion size and number of servings per package. Please visit to select an individualized meal plan that meets your daily needs. Information found at should never replace your doctor’s advice or care.


The USDA has made important changes to their recommendations for safe cooking temperatures of meats. Find more information at the following: