Chipotle Pork Tenderloin with Apple Chutney

Ohh this pork.  A friend made this for us when they had us over for dinner a couple months back, and it was so delicious I stole the recipe.  I had never made a dry rub for pork before, but it is so easy and so flavorful!  I made this when my parents visited several weekends ago, and dinner ended up being a group effort:  the guys grilled the meat while we women put together the chutney and the side dishes.  This has definitely risen to the top of our favorite dinners list!  

Chipotle Pork Tenderloin with Apple Chutney

Apple Chutney

1 Tbsp butter

3 apples, peeled, cored, and sliced into chunks

1/4 cup dried cranberries

3 Tbsp brown sugar

3 Tbsp cider vinegar

1/4 tsp salt

1/4 tsp dried mustard

Melt butter over medium-high heat in a nonstick skillet.  Add the apples and sauté for about 5 minutes, or until the apples are lightly browned.  Add the remaining ingredients and bring to a boil. Reduce the heat and cook until the liquid is gone and the apples are tender.

Grilled Chile Pork Tenderloin

2 pork tenderloins (I got them in a package of 2 at the store)

1 1/2 tsp ground chipotle chile pepper

1 tsp salt

1 tsp garlic powder

1 tsp ground coriander

1/2 tsp ground black pepper

cooking spray

Turn the grill to medium-high heat.  Rinse the pork loins and pat dry with paper towels.  Set aside.

In a small bowl, mix together all of the spices.  Spray the pork with the cooking spray and rub the spice mixture all over the pork loins.

Grill, flipping once, until a meat thermometer reads 160 degrees in the center (or whatever you're comfortable with). Remove pork from the grill and rest for 10 minutes, covered with foil to keep warm.

Cut the pork into rounds and serve covered with chutney.

source: recipe slightly adapted from Come Sit In My Kitchen