Instructions: FOR PORK TENDERLOIN: Combine oil, garlic, cumin, cayenne pepper and cinnamon in bowl. Rub over pork. Cover pork and refrigerate at least 4 hours or overnight.

Preheat oven to 400#161#F. Heat large nonstick skillet over high heat.

Season pork with salt and pepper. Add to skillet in batches and brown on all sides, about 5 minutes per batch. Transfer pork to large baking pan.

Roast pork until thermometer inserted into thickest part registers 155#161#F, about 15 minutes. Transfer pork to platter; let rest 5 minutes.

Cut pork into 1/2-inch-thick slices. Arrange on plates; serve with chutney.

FOR APPLE CHUTNEY: Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer until liquid is slightly syrupy, stirring occasionally, about 1 hour. Season chutney to taste with salt and pepper. Cool to room temperature. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)

Islands, cayenne pepper adds zip to the spice mixture for the pork, while the apple chutney is a sweet condiment.

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