Pork Tenderloin With Cranberry Chutney

• 3 -4 lbs pork tenderloin
• 1 tablespoon ground allspice
• 3 tablespoons cracked black pepper
• 1 teaspoon salt
• 2 tablespoons oil
• 1 tablespoon butter
• 1 large onion
• 1 (12 ounce) package cranberries
• 1 (10 ounce) jar currant jelly
• 1 cup cranberry juice
• 1/4 cup light brown sugar, packed
• 3 tablespoons cider vinegar
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon curry powder

1. Preheat oven to 425u0b0F
2. In a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins.
3. In a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. Transfer tenderloins to a shallow roasting pan. Roast for about 25 minutes or until internal temperature registers 160u0b0F and juices run clear. Remove from oven and keep warm until ready to serve.
4. While roast cooks, prepare cranberry chutney. Add butter and onion to the same skillet used to brown the pork tenderloins. Cook about 5 minutes until onion is nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduce to about 3 cups.
5. To serve, spoon some of the chutney over pork. Serve the remaining chutney on the side.
6. Make Ahead Directions: Prepare pork and cranberry chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to one week. Warm pork in a 350u0b0F oven for 20 to 25 minutes or until heated through. Heat cranberry chutney in a saucepan over medium-low heat until heated through, Stirring occasionally.

pork tenderloin, ground allspice, cracked black pepper, salt, oil, butter, onion, cranberries, currant jelly, cranberry juice, light brown sugar, cider vinegar, fresh ginger, curry powder

Taken from www.food.com/recipe/pork-tenderloin-with-cranberry-chutney-268053 (may not work)