Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  minced fresh ginger
  2          teaspoons  salt
  2        tablespoons  canola oil -- more for cooking
                        one 16-oz. pork tenderloin -- trimmed and
                        silverskin removed
                        *** APPLE CHUTNEY ***
  1         tablespoon  olive oil
  2                     apples -- 1/2-inch dice
  1           teaspoon  toasted ground black pepper
     1/2      teaspoon  ground allspice
  1           teaspoon  chopped fresh tarragon -- more for garnish

Preparation:

Mix the ginger, salt, and 2 Tbs. canola oil together in a small bowl. Gently rub the pork with the ginger mixture and set it aside. Heat 1 Tbs. olive oil in a medium saucepan over medium heat. Add the apples, pepper, and allspice. Cook until the apples are tender, about 5 min. Add the tarragon and cook another 1 min. Heat the oven to 350 degrees. Heat 1 Tbs. canola oil in an ovenproof, heavy-based skillet over medium-high heat. Sear the tenderloin on all sides, browning it, about 2 min. Add a little more oil to the pan, if needed. Put the pork in the oven and roast, turning it occasionally, until cooked through, 10 to 15 min. It should be pink inside, and its juices should run clear. Let the tenderloin rest for a few minutes on a cutting board. Slice it thin and serve it with a few tablespoons of the apple chutney. Servings: 4

Nutritional Information:

132 Calories (kcal); 10g Total Fat; (68% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; 1066mg Sodium