Grilled Pork Tenderloin With Cranberry Apple Chutney

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   STEP 1: Combine chutney, apple juice and honey mustard in blender or small food processor. Blend until it is still slightly chunky (not pureed.)

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   STEP 2: Place pork tenderloin in plastic zipper bag. Pour half of the chutney mixture over pork to coat. Seal, refrigerate 2 hours or overnight.

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   STEP 3: Preheat outdoor grill to medium-high heat. Grill pork on lightly greased grill rack for 20-25 minutes basting with remaining 1/2 of the chutney mixture. Move pork to a cooler part of the grill to prevent burning, thermometer inserted in thickest part should read 145u00b0. Let pork set 10 minutes before slicing.

* Per serving · 4 servings · Values may vary.

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