1lb 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 jalapeno, seeded and finely chopped
1 tbsp. brown sugar
1/2 tsp. peeled, grated fresh ginger
3 tangerines, peeled sectioned and chopped
1 granny smith apple, peeled, cored and chopped
3 tbsp. cider vinegar
1 tsp. finely chopped fresh sage
Preheat grill to medium-high. Coat pork with mustard and season with salt and pepper to taste.
Place pork on grill and cook for 15-25 minutes or until meat thermometer registers 155 degrees.
Remove pork from grill and let stand.
Meanwhile, for the Tangerine-Apple Chutney:
In a large sauté pan heat oil over medium heat. Add onion, cook and stir for 5 minutes. Add garlic,
jalapeno, brown sugar and ginger; cook and stir 5 minutes more. Add tangerines, apple, vinegar and sage; simmer 15 - 20 minutes or until apple is softened. Season with salt and pepper to taste.
Thinly slice the pork and serve with Tangerine-Apple chutney.
Notes: Can substitute tangerine-apple chutney with mango or peach chutney if desired.