Grilled Pork Tenderloin w/ Cherry Chutney

File under: Daring Monday Nights.

I love condiments; ketchup, any type of mustard, mayo (has to be full fat Hellman's, there is no substitute), and chutney.

Chutney is an Indian and British thing, sort of like a spicy relish. It is very new to me, I have only discovered it in the last few years. Stonewall Farms makes some very decent chutneys in the jar, but I find them to be a bit too sweet for my tastes & also pricey for a tiny jar. The more common, Major Grey's chutney from the UK is kind of lame, it's like a thin, mango jelly with high fructose corn syrup being the second and third ingredient. (I hope I am not offending any Brits, I know it's a staple over there).
I have been making my own chutneys lately. Some savory, some sweet, w/ raisins, fruits and vinegars, they go beautifully on sandwiches, on cheese plates, as well as with grilled meats and pork.

I found this recipe from a great blogger named Susan, her blog is Food Blogga. I made this fresh cherry chutney with a grilled pork tenderloin and it came out AMAZING!!!!!
It was a pain in the ass to pit all those cherries, and they stained my cutting board and counters a bright red color, but it was worth it in the end!!!

Here is her recipe for Savory Rhubarb & Cherry Chutney.
I omitted the rhubarb from the recipe because I didn't have any (who keeps rhubarb in the house? if you do, let me know, I want to meet you), and I really didn't miss it.
This was truly excellent.



Food Blogga's Chutney Recipe:

1 teaspoon canola oil
2 green onions, thinly sliced (about 1/4 cup)
1 red bell pepper, diced (about 1 cup)
1/2 cup rhubarb, cut into 1/2 inch pieces
1 serrano chili, minced, with some seeds
1 cup fresh cherries, pitted and coarsely chopped
3 tablespoons cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup orange juice
1 teaspoon orange zest
1 1/2 tablespoons fresh ginger, minced
1/2 teaspoon mustard seeds
1/2 teaspoon hot curry powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

To make the chutney, heat canola oil in a medium pot over medium-high heat. Saute green onions, red peppers, and rhubarb for 3 minutes, or until slightly softened. Add chili and cherries, cooking for an additional 2-3 minutes. Add the remaining ingredients (vinegar through cinnamon), and bring to a boil. Reduce heat to medium-low; simmer uncovered, until thick and reduced, about 30-35 minutes. Allow to cool before serving. Season with salt, to taste. (This chutney will keep for up to 2 weeks if refrigerated in an airtight container.)

We had a nice bottle of Chilean Cabernet Riserva red wine to go with the meal, and what a great pairing with the cherries, courtesy of our neighbor.