Prepare outdoor grill. From orange, grate 1 tsp. peel and squeeze 1/3 cup juice. In 2 quart saucepan, combine orange peel and juice, onion, apple, cherries, vinegar, sugar and ginger. Heat to boiling on high. Redice heat to medium and cook 8-10 minutes or until slightly thickened. Spoon chutney into serving bowl.
Meanwhile, in cup, combine tarragon, 1/4 tsp. salt and 2 tsp. pepper. Pat pork dry with paper towels and rub mixture onto tenderloin, press to coat. Grill 18-20 minutes, turning occasionally, or until temp reads 155˚. Transfer pork to cutting board. Let rest 10 minutes, before slicing.
Serve pork with chutney.
Originally Submitted
11/2/2008
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