Ingredients

For Chutney:
1 1/2 cups fresh or frozen (thawed; see Tip) dark sweet cherries, 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
For Pork:
2 pork tenderloins, 1 pound each, trimmed of fat
1/3 cup reduced-sodium chicken broth
2 tablespoons canola oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme leaves
Fresh cilantro sprigs for garnish (optional)
: Be sure to measure frozen cherries while still frozen, then thaw. (Drain before using).Note: A nonreactive pan or container—stainless steel, enamel-coated or glass—is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.



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