- 3/4 cup (packed) dark brown sugar
- 1/3 cup apple cider vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons grated lemon peel
- 2 cups 1/2-inch pieces fresh rhubarb
- 2 1-pound pork tenderloins
- 1 tablespoon vegetable oil
Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt. DO AHEAD Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.
Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally, about 20 minutes. Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices. Serve with chutney.