Beef Tenderloin With Pomegranate Chutney

• 2 tablespoons minced fresh thyme
• 1 tablespoon minced fresh rosemary
• 1 tablespoon brown sugar
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• 1 beef tenderloin roast (3 pounds)
• 2 tablespoons Dijon mustard
• 1 pomegranate
• 2 tablespoons olive oil
• 1 medium tart apple, peeled and chopped
• 4 shallots, coarsely chopped
• 2 tablespoons minced fresh gingerroot
• 1 garlic clove, minced
• 1/4 cup sugar
• 1/4 cup brandy
• 1/4 cup cider vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon coarsely ground pepper

1. Preheat oven to 425u0b0. In a small bowl, mix thyme, rosemary, brown sugar, salt and pepper. Place tenderloin on a rack in a shallow roasting pan. Brush mustard over roast; sprinkle with herb mixture. Roast 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
2. Meanwhile, for chutney, cut pomegranate in half. Working over a small bowl and using a small spoon, separate pomegranate seeds from membranes, placing seeds in bowl and discarding membranes. In a large skillet, heat oil over medium heat. Add apple and shallots; cook and stir 8-10 minutes or until tender. Add ginger and garlic; cook 1 minute longer. Remove from heat. Add sugar, brandy, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened. Stir in pomegranate seeds; heat through. Serve with roast.

thyme, fresh rosemary, brown sugar, salt, freshly ground pepper, tenderloin, mustard, pomegranate, olive oil, apple, shallots, fresh gingerroot, garlic, sugar, brandy, cider vinegar, salt, ground pepper

Taken from www.tasteofhome.com/recipes/beef-tenderloin-with-pomegranate-chutney/ (may not work)