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1 pork tenderloin (about 2 lbs)
oil for cooking
Rub:
1/2 tablespoon cinnamon
1 tablespoon brown sugar
1/4 tablespoon garlic powder
1/2 tablespoon cumin
salt and pepper to taste
Chutney:
2 large tart cooking apples, peeled, cored, and chopped
1/2 cup chopped onion
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 Tbsp grated orange peel
1 Tbsp grated fresh ginger
1/4 teaspoon allspice
Combine all ingredients for rub in bowl. Rub all over pork, and let rest at room temperature one hour. Meanwhile, combine all ingredients for the chutney in a small saucepan. It won’t look like enough liquid, but the apples will release their juices while they cook. Bring the mixture to a boil, then reduce to low. Simmer for about 40 minutes, then remove cover and simmer a few more minutes to cook off the excess liquid.
Preheat oven to 400°F. Heat a large, oven-proof , non-stick skillet over medium heat. Add about a tablespoon of oil to the skillet, heat, and add pork. Brown pork on all sides, then move skillet to oven. Cook for about 30 more minutes, or until the internal temp of the pork reaches 145°F. Let pork rest for at least 10 minutes before cutting. Cut into 1/2 inch slices, and top with chutney.