Pork Tenderloin Saddleback

• 2 lbs pork tenderloin
• 1 -2 teaspoon olive oil
• kosher salt
• ground black pepper
• 2 large granny smith apples, peeled,cored,and chopped
• 1 cup apple juice
• 12 cup cider vinegar
• 12 cup sugar
• 12 cup packed light brown sugar
• 14 teaspoon ground cinnamon (more if you want)
• 1 pinch ground cloves
• 1 cup dried cranberries
• 1 tablespoon cornstarch
• 1 tablespoon cold water

1. Spread the olive oil over the tenderloins.
2. Sprinkle tenderloins with salt and pepper.
3. Grill over medium-high heat for about 25 minutes, turning every 5 minutes or so to grill all sides.
4. Remove from grill, cover and let rest for 5 minutes.
5. Slice on the bias, 1-inch thickness.
6. Serve with chutney.
7. Apple Cranberry Chutney: Put the apples, apple juice, vinegar, and sugars in a saucepan; bring to a boil over medium-high beat.
8. Lower heat and simmer for 8-10 minutes.
9. Stir in the cinnamon, cloves, and cranberries.
10. Cook for another 5 minutes or so until the apples are tender.
11. If needed for additional thickness, add the cornstarch and cold water together; stir to mix.
12. Add to the apple mixture; bring to a boil to thicken.
13. Remove from heat and serve.

pork tenderloin, olive oil, kosher salt, ground black pepper, granny smith apples, apple juice, cider vinegar, sugar, brown sugar, ground cinnamon, ground cloves, cranberries, cornstarch, cold water

Taken from www.food.com/recipe/pork-tenderloin-saddleback-61505 (may not work)