Pork Tenderloin With Rhubarb-Currant Chutney

• 34 cup dark brown sugar, packed
• 13 cup apple cider vinegar
• 2 tablespoons water
• 1 tablespoon peeled gingerroot, grated
• 1 12 teaspoons lemon zest, grated
• 1 cinnamon stick
• 2 cups fresh rhubarb, cut into 1/2 inch cubes
• 12 cup dried currant
• 2 lbs pork tenderloin
• 1 tablespoon vegetable oil

1. Bring first 6 ingredients to a boil and stir until sugar dissolves.
2. Reduce heat and simmer for 5 minutes.
3. Add the rhubarb and currants and bring to a boil.
4. Reduce heat and simmer until rhubarb is tender, about 5 minutes.
5. Season to taste with salt.
6. Prepare barbecue at medium-high heat.
7. Rub pork with oil and sprinkle with salt and pepper.
8. Grill until done, turning occasionally, about 20 minutes.
9. (A thermometer in the thickest part should read 150 degrees.
10. ).
11. Transfew tenderloins to a cutting board, tent with foil and let rest 10 minutes.
12. Carve at a diagnoal into 1/2 to 3/4 inch slices and serve with chutney.

brown sugar, apple cider vinegar, water, gingerroot, lemon zest, cinnamon, fresh rhubarb, currant, pork tenderloin, vegetable oil

Taken from www.food.com/recipe/pork-tenderloin-with-rhubarb-currant-chutney-328640 (may not work)