Roast Pork Sandwiches With Peach Chutney

• 1 pork tenderloin (1 pound)
• 2 tablespoons spicy brown mustard
• 1/4 cup peach preserves
• 3 tablespoons finely chopped onion
• 2 tablespoons red wine vinegar
• 1 small garlic clove, minced
• 1/4 teaspoon mustard seed
• 1/8 teaspoon salt
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• Dash cayenne pepper
• Dash ground cloves
• 1/4 cup fat-free mayonnaise
• 4 onion rolls, split and toasted
• 4 lettuce leaves

1. Brush pork with mustard; place on a rack in a shallow roasting pan. Bake at 425u0b0 for 35-40 minutes or until a thermometer reads 160u0b0. Let stand for 5 minutes before slicing.
2. Meanwhile, for chutney, in a small saucepan, combine the preserves, onion, vinegar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until thickened. Set aside to cool.
3. Spread mayonnaise over roll bottoms. Layer with lettuce, pork slices and chutney. Replace tops.

pork tenderloin, brown mustard, peach preserves, onion, red wine vinegar, garlic, salt, ground ginger, ground cinnamon, cayenne pepper, ground cloves, mayonnaise, onion rolls

Taken from www.tasteofhome.com/recipes/roast-pork-sandwiches-with-peach-chutney/ (may not work)