• Servings: 6
• 3/4 cup (packed) dark brown sugar
• 1/3 cup apple cider vinegar
• 2 tablespoons water
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons grated lemon peel
• 1 cinnamon stick
• 2 cups 1/2-inch pieces fresh rhubarb
• 1/2 cup dried currants
• 2 1-pound pork tenderloins
• 1 tablespoon vegetable oil

1. Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt. (Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.)
2. Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally, about 20 minutes. Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices. Serve with chutney.

The sweet yet tangy chutney lends an exotic flavor to grilled pork — or chicken or salmon. The dark brown sugar stands up to the other intense ingredients.