Ingredients
1
tablespoon vegetable oil
1 1/2
cups chopped red onion
1/2
cup packed brown sugar
1/3
cup red wine vinegar
1/4
cup diced dried fruit and raisin mixture
1/4
teaspoon pumpkin pie spice
2
pork tenderloins (3/4 pound each)
3
apples, cored and cut crosswise into 1/2-inch rings
Preparation
Heat oil in 2-quart saucepan over medium heat. Cook onion in oil about 8 minutes, stirring frequently, until onion is tender. Mix 2 tablespoons of the brown sugar and 4 teaspoons of the vinegar in small bowl; reserve.
Stir remaining brown sugar and vinegar, the dried fruits and pumpkin pie spice into onion. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
Heat coals or gas grill for direct heat. Lightly brush some of the reserved brown sugar mixture over pork. Place pork on grill rack 4 to 6 inches from medium heat. Cover and grill 18 to 22 minutes, turning once, until pork is slightly pink in center.
Lightly brush apple rings with remaining brown sugar mixture. Place apple rings on grill for last 10 minutes of grilling. Cut pork diagonally into slices. Serve with grilled apples and chutney.
