Plum Chutney With Pork

• 1 garlic clove, peeled
• 3/4 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1 teaspoon canola oil
• 2 pork tenderloins (1 pound each)
• 1 cup coarsely chopped onion
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1/2 cup water
• 1/3 cup raisins
• 1/4 cup orange juice
• 2 tablespoons sugar
• 1 tablespoon white vinegar
• 2 cups coarsely chopped plums
• 1 cup coarsely chopped peeled peaches

1. With a mortar and pestle, combine the garlic, lemon peel, salt, cardamom and ginger. Add oil; mix to form a paste. Spread over pork. Cover and refrigerate for 1 hour.
2. For chutney, in a saucepan, saute onion in butter for 2 minutes. Stir in the salt, ginger and cardamom. Cook and stir for 1-2 minutes or until onion is tender. Stir in the water, raisins, orange juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in plums; cover and simmer for 5-7 minutes or until plums are tender. Add peaches; simmer, uncovered, for 5 minutes or until peaches are tender.
3. Place tenderloins on a broiler pan coated with cooking spray. Broil for 9 minutes. Turn; broil 9 minutes longer or until a thermometer reads 160u0b0. Let stand for 5 minutes before slicing. Serve with chutney.

garlic, lemon peel, salt, ground cardamom, ground ginger, canola oil, pork, onion, butter, salt, ground ginger, ground cardamom, water, raisins, orange juice, sugar, white vinegar, plums, peaches

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