Grilled Pork Tenderloin with Dried Apricot Chutney

One of my favorite thing to cook is something I've never tried before. I enjoy experimenting with new flavors and techniques.
This dinner is really easy and fast. I would serve it over rice. Make sandwiches, the next day, with leftover pork, chutney, and wedges of Brie cheese.

Grilled Pork Tenderloin

Ingredients:

• 2 Tbl Dijon mustard
• 1 Tbl ground cumin
• 1 Tbl ground coriander
• 1 tsp salt
• 1 tsp pepper
• 1 pork tenderloin (1 1/2 lbs)
• Dried Apricot Cutney (recipe below)

Directions:

Preheat grill to medium heat (or preheat oven to 350 degrees).

In a bowl, combine the mustard, cumin, coriander, salt, and pepper. Rub the mustard mixture all over the pork.

Over medium heat, grill the pork, turning frequently, until it is cook but still a little pink in the middle. (Or put in oven for 30-35 minutes.) Remove from the heat and allow to rest for 10 minutes. (You let the meat rest so the meat can cool and all the juices can evenly distribute, providing you with more evenly juicy bites.)

Slice the pork into 1/2-inch-thick rounds and spoon warm apricot chutney over it.

Dired Apricot Chutney

Ingredients:

• 8 oz dried apricots
• 1 onion, roughly chopped
• 1 cup cilantro leaves
• 1/4 tsp ground cloves
• 4 Tbl finely chopped gingerroot (almost an entire root)
• 1/3 cup apple cider vinegar
• 1/3 cup honey
• salt

Directions:

In the workbowl of a food processor, combine the apricots, onion, cilantro, cloves, and gingerroot. Pulse until the mixture is combined but still very chunky-- don't work it into a paste.

Transfer the apricot mixture to a medium saucepan. Add the vinegar and honey, and bring the mixture to a boil. Reduce to a simmer and cook until the onions and apricots are softened. Add water to thin if the mixture is too thick. Add salt to taste.