📖 Instructions

1. In a medium mixing bowl, whisk together olive oil, apple cider vinegar, soy sauce, Dijon mustard, brown sugar, garlic powder, onion powder, dried thyme, salt, and black pepper. This mixture forms the marinade, infusing the pork with flavor.
2. Place the pork tenderloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight. The longer it marinates, the more flavorful it will become.
3. While the pork marinates, prepare the apple chutney. In a medium saucepan, melt butter over medium heat. Add diced apple, red onion, and minced ginger. Cook, stirring occasionally, until the apples are softened, about 8-10 minutes.
4. Pour in apple cider vinegar, brown sugar, and cinnamon. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the chutney has thickened and the apples are tender. Stir occasionally to prevent sticking. Taste and adjust seasonings as needed – a pinch of salt can balance the sweetness.
5. Preheat your grill to medium-high heat. Remove the pork tenderloin from the marinade and discard the marinade.
6. Place the pork tenderloin on the preheated grill and cook for about 15-20 minutes, turning occasionally to ensure even cooking. Use a meat thermometer to check the internal temperature; it should reach 145°F (63°C) for medium doneness.
7. Once the pork is cooked to the desired temperature, remove it from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork.
8. Slice the pork tenderloin into 1/2-inch thick medallions. Serve immediately, topped with the homemade apple chutney. Garnish with fresh parsley, if desired. Delicious served with roasted vegetables or quinoa.