Pork Tenderloin with Cherry Chutney

• 1 medium orange
• 1 small onion
• 1 Granny Smith apple
• 1 c. dried cherries
• 13 c. cider vinegar
• 1/4 c. brown sugar
• 1 tbsp. grated peeled fresh ginger
• 2 tsp. dried tarragon
• 1/4 tsp. salt
• 2 tsp. coarsely ground black pepper
• 2 pork tenderloins

1. Prepare outdoor grill for covered direct grilling on medium.
2. From orange, grate 1 teaspoon peel and squeeze 1/3 cup juice.
3. In 2-quart saucepan, combine orange peel and juice, onion, apple, cherries, vinegar, sugar, and ginger.
4. Heat to boiling on high.
5. Reduce heat to medium and cook 8 to 10 minutes or until slightly thickened.
6. Spoon chutney into serving bowl.
7. Makes about 2 1/3 cups.
8. Meanwhile, in cup, combine tarragon, 1/4 teaspoon salt, and 2 teaspoons coarsely ground black pepper.
9. Pat pork dry with paper towels and rub with tarragon mixture, pressing to coat.
10. Place pork on hot grill rack; cover grill and cook pork 18 to 20 minutes or until temperature on instant-read thermometer, inserted into thickest part of pork, reaches 155 degrees F, turning pork occasionally.
11. Transfer pork to cutting board; let stand 10 minutes for easier slicing.
12. Serve sliced pork with chutney.

orange, onion, apple, cherries, cider vinegar, brown sugar, ginger, tarragon, salt, ground black pepper, pork tenderloins

Taken from www.delish.com/recipefinder/pork-tenderloin-cherry-chutney-ghk (may not work)