Grilled Pork Tenderloin with Fresh Cherry Chutney

¾ cup cherry preserves
3 tablespoons balsamic vinegar
3/4 teaspoon ground allspice
1 tablespoon vegetable oil
2/3 cup chopped onion
2 cups fresh cherries, pitted
¼ teaspoon cayenne pepper
1 1 ¼-pound pork tenderloin

Prepare barbecue on medium heat. Mix preserves, vinegar, and allspice in medium bowl. Set aside ¼ cup of preserves mixture for glaze; reserve remaining preserves mixture.

Heat oil in large skillet over high heat. Add onion; sauté 1 minute. Add cherries, cayenne, and reserved preserves mixture. Boil chutney until thick, stirring often, about 8 minutes. Season with salt. Set chutney aside.

Sprinkle pork with salt and pepper; brush with some glaze. Cook over hottest part of grill until brown. Move to coolest part and grill until thermometer inserted into thickest part of pork registers 145°F, turning often and brushing with glaze, about 25 minutes total. Transfer pork to platter. Let rest 10 minutes. Serve with chutney.