Grilled Pork Tenderloin with Peach Chutney

Here's a couple of firsts for me....first grilled pork tenderloin on the bbq and first chutney.  The post that inspired me to give this a try is on My Kitchen Addiction.  I was bit worried trying to controlling and holding the desired temperature.  After a bit of playing around with the 3 burners I was able to and then continually check to make minor adjustments.




The surprise in this recipe for me was the peach chutney from Sugarcrafter.  It turned out much better than I expected.  I love the combo, but the sugar can be cut back a bit.



















Grilled Pork Tenderloin with Peach Chutney
Printable Recipe

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).