Roasted Pork Tenderloin with Apple Chutney

• 1/2 cup apple cider
• 1/2 cup apple cider vinegar
• 2 Tbsp unpacked light brown sugar
• 1 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 4 medium apples, peeled, cored and cut into 1/2-inch pieces
• 1/2 cup dried cranberries
• 1/2 cup red onion, minced
• 2 tsp ginger root, fresh, minced
• 1 pound lean pork tenderloin

Directions

1. Combine apple cider, vinegar, sugar, coriander, cinnamon and cloves in a medium saucepan. Add apples, cranberries, onion and ginger; mix well. Set pan over medium-high heat and bring to a simmer; reduce heat to low and simmer until chutney mixture is thick and dark, stirring frequently, about 20 to 30 minutes.
2. Preheat oven to 400º F. Grease an 11 x 7-inch baking pan.
3. Season pork with salt and pepper. In a large skillet with a little olive oil, sear pork on all sides. Transfer pork to prepared pan. Set aside half of chutney and spoon remaining chutney all over pork; roast until an instant-read thermometer inserted in the center of pork reads 160º F, about 20 minutes. Allow pork to rest 10 minutes before slicing crosswise into rounds.