Onion-Stuffed Pork Tenderloin with Chutney-Mustard Sauce
2 12-16-ounce pork tenderloins
1/4 cup chopped golden raisins
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped sweet onion
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh thyme or flat-leaf parsley
1 tablespoon olive oil
1 1/2 teaspoons ground black pepper
1 teaspoon kosher salt
1 cup mango chutney
1 tablespoon Dijon-style mustard
Trim fat from tenderloins. Make a lengthwise cut down the center of each tenderloin, cutting almost to, but not through, the opposite side. Spread meat open.
For stuffing, in a small bowl, combine raisins, green onion, sweet onion, shallot and thyme. Spread stuffing over meat. Fold each tenderloin back together. To secure, tie at 1-inch intervals with kitchen twine; brush with oil. For rub, in a small bowl, stir together salt and pepper. Sprinkle evenly over meat; rub in with your fingers.
For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above pan. Place meat on grill rack above pan. Cover and grill for 30-35 minutes or until an instant-read thermometer registers 155 degrees. (For a gas grill, preheat grill. Reduce to medium heat and adjust for indirect cooking. Grill as above, except place meat on a rack in a roasting pan; place pan on grill rack.)
Remove meat from grill. Cover with foil and let stand for 10 minutes before slicing. Meanwhile, for sauce, in a small bowl, stir together chutney and mustard. Warm in microwave for 20 seconds; stir. Slice meat and serve with sauce.
