Grilled Pork Tenderloin with Peach Chutney
Ingredients:
Pork Tenderloin
1 tablespoon brown sugar
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon allspice
2 pounds pork tenderloin
Peach Chutney
2 cups peaches, pitted and chopped
3/8 cup lightly packed brown sugar
3/8 cup apple cider vinegar
1/4 cup dried cranberries
1/8 cup onion, chopped
1/4 tablespoon mustard seeds
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
Directions:
Pork Tenderloin
1) Mix together the brown sugar, paprika, salt, chili powder, and allspice.
2) Rub the spice mixture all over the pork tenderloin, covering all sides.
3) Wrap tightly with plastic wrap and refrigerate for at least 2 hours.
4) Grill the pork on medium heat until it reaches an internal temperature of 135°F.
5) Transfer the grilled pork to a cutting board, cover with aluminum foil, and let it rest for 10 minutes. 6) After the pork has rested, slice it and serve it topped with peach chutney.
Peach Chutney
1) In a large sauce pan, combine peaches, brown sugar, vinegar, cranberries, onion, mustard seeds, ginger, nutmeg, and salt.
2) Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon (about 40-45 minutes).