Pork Tenderloin with rhubarb-currant chutney
3/4 c brown sugar
1/3 c apple cider vinegar
2 T water
1 T minced peeled fresh ginger
1 1/2 t grated lemon peel
1 cinnamon stick
2 c 1/2-inch pieces fresh rhubarb
1/2 c dried currants
2 1-pound pork tenderloins
1 T vegetable oil

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.)

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.