In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.
Any dried fruit that you like will work; I just like cranberries the best.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.