Ingredients

• 1 1/2 cups fresh or frozen (thawed; see Tip) dark sweet cherr, pitted and chopped
• 1/3 cup chopped onion
• 1/3 cup sugar
• 1/3 cup cider vinegar
• 1 tablespoon minced fresh ginger
• 1 1/2 teaspoons yellow mustard seed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1 1/3 cups chopped tomatoes, slightly underripe
• 2 pork tenderloins, 1 pound each, trimmed of fat
• 1/3 cup reduced-sodium chicken broth
• 2 tablespoon canola oil, divided
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon dried thyme leaves
• Fresh cilantro sprigs, for garnish (optional)

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Cooking Directions

Step 1

To prepare chutney: Combine cherries, onion, sugar, vinegar, ginger, mustard seed, cinnamon, allspice, salt and pepper in a medium nonreactive saucepan (see Note). Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Stir in tomatoes and continue to simmer until they are cooked through and the liquid is slightly thickened, 3 to 4 minutes. Remove from the heat; cool, stirring occasionally, for 30 minutes.

Step 2

To marinate pork: Place pork in a heavy-duty sealable plastic bag. Add 3/4 cup of the cooled chutney, chicken broth and 1 tablespoon oil. Seal the bag and turn to coat the pork with the marinade. Refrigerate the pork overnight. Refrigerate the remaining chutney.

Step 3

To roast pork: Preheat oven to 425°F. Remove the pork from the marinade, shaking off excess (discard marinade). Pat the pork dry with paper towels and season with salt, pepper and thyme.

Step 4

Heat the remaining 1 tablespoon oil over high heat in a large ovenproof skillet until hot but not smoking. Add the pork and cook, turning until browned on all sides, 3 to 5 minutes.

Step 5

Transfer the pan to the oven and roast the pork until just cooked through and an instant-read thermometer registers 155°F in the center of the pork, 15 to 17 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Garnish the pork with cilantro, if using, and serve with the reserved chutney.