one forth cup packed brown sugar
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
2 pork tenderloins (12 ounce each), trimmed
one forth teaspoon salt
one forth teaspoon coarsely ground black pepper
Pear Chutney
1 can (28 ounces) pear halves in heavy syrup
one third cup pickled sweet red peppers, drained and chopped
one forth cup dark seedless raisins
2 teaspoons cider vinegar
1 tablespoon brown sugar
one forth teaspoon salt
one eighth teaspoon coarsely ground black pepper
1 green onion, chopped
Prepare Pork Tenderloins: Preheat broiler. In small bowl, mix brown sugar, vinegar, and mustard; set aside. Rub tenderloins with salt and black pepper; place on track in broiling pan. Place pan in broiler 5 to 7 inches from heat source. Broil tenderloins 8 minutes. Brush with some brown sugar glaze and broil 2 minutes longer. Turn tenderloins and broil 8 minutes. Brush with remaining brown sugar glaze and broil until tenderloins are still slightly oink in center, about 2 minutes longer (internal temperature of meat should be 160F on meat thermometer).
Meanwhile, prepare Pear Chutney: drain all but half cup syrup from canned pears and reserve; cut pears into half inch chunks. In 2 quart sauce pan, heat red peppers, raisins, vinegar, brown sugar, ginger, salt, black pepper, and reserved pear syrup to boiling over high heat. Reduce heat to low; stir in pears and green onion and cook, covered, 5 minutes longer. Makes about 2 and a half cups chutney.
Place tenderloins on cutting board. Holding knife at an angle, thinly slice tenderloins. Spoon warm chutney over pork slices to serve.