Grilled Pork Tenderloin with Apple Cranberry Chutney - Serves 4
1 1/2 pounds pork tenderloin, silver skin removed
1 tablespoon olive oil
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon coriander
4 tablespoons butter
1 Golden Delicious apple, peeled, cored, sliced
1 large onion, sliced
1/2 cup apple wine or apple juice
1 jar Stonewall Kitchen Apple Cranberry Chutney
Preheat grill to medium-high.
Brush pork tenderloin with oil and rub on chipotle seasoning. Grill 20-25 minutes or until internal temperature reaches 155-160 F, turning occasionally. Transfer to cutting board and let rest 10 minutes.
Meanwhile, heat butter in large skillet. Add apples and onions to skillet and sauté 5-8 minutes or until just tender. Add wine to skillet and bring to a boil. Cook over high heat until wine is reduced to 1/4 cup. Stir chutney into apple mixture in skillet, heat 2-3 minutes.
Slice pork and place on serving platter. Spoon chutney sauce over and serve.