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Pork Tenderloin with Apple Citrus Chutney

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3 Florida Tangerines, peeled, sectioned and chopped
1 (1-pound) pork tenderloin, trimmed
2 tbsp. stone-ground mustard
2 tbsp. olive oil
1/2 cup finely chopped onion
1 garlic clove, finely chopped
1/2 jalapeño, seeded and finely chopped*
1 tablespoon brown sugar
1/2 teaspoon peeled, grated fresh ginger
1 Granny Smith apple, peeled, cored and chopped
3 tablespoons cider vinegar
1 teaspoon finely chopped fresh sage
Pork Tenderloin With Apple Citrus Chutney Label


1. Preheat grill to medium-high (375 to 400° F). Coat pork with mustard, and season with salt and pepper to taste. Place pork on grill. Grill 15 to 25 minutes or until an instant-read thermometer registers 155° F. Remove pork from grill and let stand.

2. Meanwhile, for the Tangerine-Apple Chutney, in a large sauté pan heat oil over medium heat. Add onion; cook and stir 5 minutes. Add garlic, jalapeño, brown sugar and ginger; cook and stir 5 minutes more. Add tangerines, apple, vinegar and sage; simmer 15 to 20 minutes or until apple is softened. Season with salt and pepper to taste. Thinly slice the pork and serve with Tangerine-Apple Chutney.

*Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.