Pork Tenderloin with Rhubarb-Currant Chutney

Name: Pork Tenderloin with Rhubarb-Currant Chutney
Yield: 6 Servings
Ingredients: 3/4 cup (packed) dark brown sugar; 1/3 cup apple cider vinegar; 2 tablespoons water; 1 tablespoon minced peeled fresh ginger; 1 1/2 teaspoons grated lemon peel; 1 cinnamon stick; 2 cups 1/2-inch pieces fresh rhubarb; 1/2 cup dried currants; 2 1-pound pork tenderloins; 1 tablespoon vegetable oil