Pork Tenderloin With Rhubarb-Currant Chutney

Ingredients

• 3/4 cup dark brown sugar, packed
• 1/3 cup apple cider vinegar
• 2 tablespoons water
• 1 tablespoon peeled gingerroot, grated
• 1 1/2 teaspoons lemon zest, grated
• 1 cinnamon stick
• 2 cups fresh rhubarb, cut into 1/2 inch cubes
• 1/2 cup dried currant
• 2 lbs pork tenderloins
• 1 tablespoon vegetable oil

Directions

1. 1

   Bring first 6 ingredients to a boil and stir until sugar dissolves.

2. 2

   Reduce heat and simmer for 5 minutes.

3. 3

   Add the rhubarb and currants and bring to a boil.

4. 4

   Reduce heat and simmer until rhubarb is tender, about 5 minutes.

5. 5

   Season to taste with salt.

6. 6

   Prepare barbecue at medium-high heat.

7. 7

   Rub pork with oil and sprinkle with salt and pepper.

8. 8

   Grill until done, turning occasionally, about 20 minutes.

9. 9

   (A thermometer in the thickest part should read 150 degrees.).

10. 10

    Transfew tenderloins to a cutting board, tent with foil and let rest 10 minutes.

11. 11

    Carve at a diagnoal into 1/2 to 3/4 inch slices and serve with chutney.