3/4 cups Cherry Preserves
3 Tablespoons Balsamic Vinegar
3/4 teaspoon ground Allspice
1 Tablespoon Vegetable Oil
2/3 cup chopped Onion
2 cups Fresh Cherries, pitted
1/4 teaspoon Cayenne Pepper
1 1 1/4-lb pork tenderloin
1. Prepare barbecue (medium heat). Mix preserves, vinegar, and allspice in medium bowl. Set aside 1/4 cup of preserves mixture for glaze; reserve remaining preserves mixture.
2. Heat oil in large skillet over high heat. Add onion; saute 1 minute. Add cherries, cayenne, and reserved preserves mixture. Boil chutney until thick, stirring often, ~8 minutes. Season with salt. Set chutney aside.
3. Sprinkle pork with salt and pepper; brush with some glaze. Cook over hottest part of grill until brown. Move to coolest part and grill until thermometer inserted into thickest part of pork registers 145˚F, turning often and brushing with glaze, ~25 minutes total. Transfer pork to platter. Let rest 10 minutes. Rewarm reserved chutney; serve with pork.
Yields 4 servings. Doubles easily by making 2 tenderloins for 8 servings. You should have plenty of chutney.