Herb and Garlic Crusted Pork Tenderloin

INGREDIENTS:Pork Dry Rub:
4 16-ounce pork loins
1 bunch rosemary, chopped fine
1 bunch sage, chopped fine
6 cloves garlic, minced
1 Tbsp. cracked black pepper
1 Tbsp. olive oil

Chutney:
2 crimson pears (medium diced)
1/8 cup black currants
2 shallots, minced
1/8 cup toasted pinenuts
2 oz. balsamic vinegar
2 oz. raw suga

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