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BBQ Pork with Dry Spice Rub with Cherry Chutney

By Jennifer Iserloh

This recipe uses cherries, which have a low glycemic index. It also contains cinnamon, which can improve glucose levels.

Serves 4


2 tsp cinnamon
2 tsp garlic powder
2 tsp mild chili powder
½ tsp salt
1 2-lb. pork rib roast, trimmed of excess fat
1 tsp olive oil
2 cups cherries, pitted
2 Tbsp balsamic vinegar or pomegranate vinegar
½ cup packed basil leaves, torn


Preheat oven to 350 F. Place cinnamon, garlic powder, chili powder and the salt in a small bowl. Stir to combine. Sprinkle pork with the spice mixture.

Warm oil in a medium skillet. Add pork and cook for 3 to 4 minutes, turning occasionally until spices are fragrant and pork begins to brown. Slide skillet into the oven and roast for about 45 minutes, until pork is cooked through and only slightly pink. Remove pork from the oven and transfer to a cutting board to let rest.

Prepare the chutney: Place the cherries in a large bowl along with the balsamic vinegar or pomegranate vinegar and basil leaves. Toss to combine. Slice pork into 8 even slices and transfer to a platter. Top with the chutney and serve immediately.

Nutrition facts (per serving): calories 428, fat 16 g (sat. fat 5.3 g), cholesterol 125 mg, protein 51 g, carbohydrates 17 g, sodium 416 mg

Download a printable recipe card

Published March 2012

Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at

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