Grilled Pork Tenderloin with Fresh Cherry Chutney
Chutney is a condiment made from fruit and accented with vinegar, sugar and spices. This shortcut version mixes purchased cherry preserves with fresh cherries and has a complex spicy, sweet, savory that pairs well with grilled pork. Serve any extra chutney as a spread for a grilled pork sandwich, or serve it with sharp cheddar cheese.
- 3/4 cup cherry preserves
- 3 tablespoons balsamic vinegar
- 3/4 teaspoon ground allspice
- 1 tablespoon vegetable oil
- 2/3 cup chopped onion
- 2 cups fresh cherries, pitted
- ¼ teaspoon cayenne pepper
- 1 1¼-pound pork tenderloin
- Prepare barbecue (medium heat).
- Mix preserves, vinegar and allspice in medium bowl.
- Set aside ¼ cup of preserves mixture for glaze; reserve remaining preserves mixture.
- Heat oil in large skillet over high heat. Add onion; sauté 1 minute.
- Add cherries, cayenne and reserved preserves mixture.
- Boil chutney until thick, stirring often, about 8 minutes.
- Season to taste with salt. Set chutney aside.
- Sprinkle pork with salt and pepper; brush with some of glaze.
- Cook over hottest part of grill until brown. Move to coolest part and grill until thermometer inserted into thickest part of pork registers 145°F, turning often and brushing with glaze, about 25 minutes total.
- Transfer pork to platter. Let rest 10 minutes. Re-warm reserved chutney; serve with pork.