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Trim fat from tenderloins. Make a lengthwise cut down the center of each tenderloin, cutting almost to, but not through, the opposite side. Spread meat open.
For stuffing, in a small bowl, combine onion, raisins and thyme (and/or parsley). Spread stuffing over meat. Fold each tenderloin back together. To secure, tie at 1 1/2- to 2-inch intervals with 100-percent-cotton kitchen string. Sprinkle salt and pepper over meat; rub in with your fingers. Brush meat with oil.
For a charcoal grill, arrange hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover and grill for 25 to 30 minutes or until an instant-read thermometer inserted in meat registers 145°F to 155°F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place meat on a rack in a roasting pan; place pan on grill rack over burner that is off.)
Remove meat from grill. Cover with foil; let stand for 5 minutes before slicing. Meanwhile, for sauce, in a small bowl, stir together chutney and mustard.
To serve, remove and discard strings from meat. Use a thin sharp knife to slice meat diagonally. Serve with sauce.