Roasted Pork Tenderloin with Apricot, Cherry and Blueberry Chutney

Here's a pork dish that I created to use up some of our AHO fruit. I really enjoy pork with fruit based sauces and this is a nice tangy alternative to the typical apple and cranberry versions. I served it with cheddar grits and fresh steamed English peas drizzled with a little lemon olive oil.

Roasted Pork Tenderloin with Apricot, Cherry and Blueberry Chutney
Serves 4

1 pork tenderloin (1 - 1.5 pounds)
2 tablespoons oil
2 tablespoons grill seasoning
7 apricots, peeled and diced
1/2 cup blueberries
1/2 cup cherries, pitted and halved
1 tablespoon sugar
3 tablespoons red wine

Preheat the oven to 400 degrees F.

Rub pork with oil and sprinkle evenly with grill seasoning. In a large skillet over medium-high heat, sear the tenderloin 2 minutes on each side. Transfer the tenderloin to a roasting pan and bake until the meat registers 157 degrees F at the thickest part (approximately 20 minutes). Remove and let rest for 5-10 minutes. Slice and serve with chutney.

For the chutney:

While the pork is cooking, combine apricots, blueberries, cherries, sugar and wine in a medium sauce pan. Bring to a boil over medium high heat. Reduce heat to medium. Simmer, stirring occasionally, until the fruit breaks down and the mixture thickens, 20 to 25 minutes.