Glazed Pork Tenderloin With Pear Chutney

For Pork: Preheat broiler.

In a small bowl, prepare glaze by mixing together brown sugar, vinegar and mustard. Set aside.

Rub tenderloins with salt and black pepper and place on rack in broiling pan. With broiling pan 5 to 7 inches from source of heat, broil tenderloins for 8 minutes. Brush with some brown-sugar glaze and broil 2 minutes longer. Turn tenderloins and broil for 8 minutes.

Brush with remaining brown-sugar glaze and broil 2 minutes longer or until tenderloins are still slightly pink in center, internal temperature of meat should be 160 degrees F on meat thermometer.

Place tenderloins on cutting board. Holding knife at an angle, thinly slice tenderloins. Spoon warm chutney over pork slices to serve.

For Pear Chutney: Drain syrup from canned pears, reserve 1/2 cup syrup and cut pears into 1/2 inch chunks.

In a 2 quart saucepan, heat red peppers, raisins, vinegar, brown sugar, ginger, salt, black pepper and reserved pear syrup to boiling point over high heat.

Reduce heat to medium and cook for 5 minutes. Reduce heat to low and stir in pears and green onion and cook covered 5 minutes longer.