Pork Tenderloin With Rhubarb-Currant Chutney

This recipe is from Bon Appetit. I have made it with pork chops as well as pork tenderloin. The chutney is a nice compliment for pork and is a great use of rhubarb if you have it in your garden or freezer. I keep my ginger in the freezer, take it out about 10 minutes before I want to use it and then grate it with my Microplane.

• Ready In: 40 mins
• Serves: 6

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 tenderloin
• 1  tablespoon  vegetable oil

Directions

1. Bring first 6 ingredients to a boil and stir until sugar dissolves.
2. Reduce heat and simmer for 5 minutes.
3. Add the rhubarb and currants and bring to a boil.
4. Reduce heat and simmer until rhubarb is tender, about 5 minutes.
5. Season to taste with salt.
6. Prepare barbecue at medium-high heat.
7. Rub pork with oil and sprinkle with salt and pepper.
8. Grill until done, turning occasionally, about 20 minutes.
9. (A thermometer in the thickest part should read 150 degrees.).
10. Transfew tenderloins to a cutting board, tent with foil and let rest 10 minutes.
11. Carve at a diagnoal into 1/2 to 3/4 inch slices and serve with chutney.