Pork loin with Tomato-Apricot Chutney

Every Monday, Yahoo! has an article of 7 recipes for each day of the week. I've always wanted to try them but I was either 1. too lazy or 2. didn't have the ingredients. Today, I finally had most of the ingredients for the Sunday recipe so I decided to try it out!

The Yahoo! recipe calls for pork chops but we had pork loin and it worked out great! Enjoy!

Pork loin with tomato-apricot chutney

1 pork loin
1 can roasted tomatoes
1/2 cup dried apricots, chopped
1 tbs lemon juice
dash of cheyenne
Fresh thyme

Salt and pepper the pork loin and place it on the grill for about 15-20 minutes. Make sure you flip it halfway through.

While the meat is grilling, pour the tomatoes, chopped apricots, lemon juice, and cheyenne pepper into a pot. Place on a medium-hot stove. Bring to a boil and continue to stir until most of the liquid is gone and it's become thicker. Take the mixture off the stove and pour over the pork loin.

I made toast from the whole wheat bread I made earlier this week. Brush each side of the bread with olive oil and place in a skillet. Toast on each side for 1-2 minutes. It will burn slightly because of the olive oil so don't freak out when it looks completely charred.