Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney

Ingredients

• 0.3 cup apple jelly 
• 1 cup apple juice 
• 3.8 pound pork loin boneless trimmed
• 0.8 teaspoon curry powder 
• 1 teaspoon curry powder 
• 1 tablespoon dijon mustard 
• 2 teaspoons ginger fresh grated peeled
• 2  garlic cloves minced
• 0.5 teaspoon garlic powder 
• 1 cup golden raisins 
• 0.5 teaspoon ground allspice 
• 0.5 teaspoon ground cumin 
• 2 teaspoons ground cumin 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground pepper red
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 1.5 teaspoons paprika 
• 1 cup raisins 
• 0.3 teaspoon salt 
• 1.5 teaspoons salt 
• 1 tablespoon sugar 
• 2 teaspoons sugar 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• kitchen thermometer

Directions

1. To prepare chutney, heat oil in a large saucepan over medium-high heat.
2. Add onion, 2 teaspoons fresh ginger, and garlic; saut 4 minutes. Stir in juice and next 6 ingredients (through 1/2 teaspoon cumin); bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is almost absorbed.
3. Remove from heat; let stand 10 minutes. Stir in jelly, mustard, and 1/4 teaspoon salt. Spoon into a bowl; cover and chill.
4. Preheat oven to 35
5. To prepare pork, combine sugar and next 8 ingredients (through red pepper); rub over pork.
6. Place pork on a rack coated with cooking spray; place rack in pan.
7. Bake at 350 for 1 hour and 20 minutes or until a meat thermometer registers 160 (slightly pink).
8. Let stand 20 minutes.
9. Cut into thin slices.
10. Serve with chutney.