Pork Tenderloin With Rhubarb-Currant Chutney
- 3/4 cup dark brown sugar - (packed)
- 1/3 cup apple cider vinegar
- 2 tablespoons water
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons grated lemon peel
- 1 cinnamon stick
- 2 cups fresh rhubarb in 1/2" pieces
- 1/2 cup dried currants
- 2 pork tenderloins - (16 oz ea)
- 1 tablespoon vegetable oil
Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt. (Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.)
Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150 degrees, turning occasionally, about 20 minutes.
Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices. Serve with chutney.
This recipe yields 6 servings.