• 3 ½ tbsp olive oil
• 1 Granny Smith apple, cut into ¼ in wedges
• ½ cup white wine vinegar
• ½ cup light brown sugar
• ½ tbsp mustard seeds
• ¼ tsp whole allspice berries
• pinch of cayenne pepper
• salt and ground pepper
• 2 jalapenos, seeded and finely chopped
• 1each large red and yellow bell pepper cut in to ¼ in dice
• 1 large garlic clove, minced
• ¼ cup minced, peeled fresh ginger
• two 12 ounce pork tenderloin

1. Medium Skillet. Heat ½ tbsp olive oil, add apple and cook over high heat until apple is brown on bottom (approx. 3 min). Add vinegar, brown sugar, mustard seeds, all spice and cayenne and simmer over moderate heat until thickened (approx 5 min.) Season with salt and pepper.

2. In large skillet, heat 2 tbsp of oil, add jalapenos, red and yellow peppers, onions, garlic and ginger. Cover and cook over moderately low heat, stirring occasionally until softened (approx. 10 min.) Season with salt and pepper. Transfer pepper relish to a bowel and wipe out skillet.

3. In the same large skillet, heat the remaining oil, season tenderloin with salt and pepper and add to skillet. Cook tenderloin over moderate heat on 4 sides until lightly browned (approx 3min per side), Cover and cook, turning once until thermometer reads 145 degrees F (approx. 10 min). Transfer to cutting board and cover loosely with foil and let rest for 10min. Slice the pork 1/3 in think and serve with the chutney and pepper relish.