Autumn brings an array of fruits and nuts to market, particularly fresh apples.

Each type of apple has its own special qualities. Golden delicious, when cut, stay white longer than other varieties. They also hold their shape when cooked.

You could also use red delicious, but they will become mushy if overcooked. Macintosh apples won't work in the chutney; they cook down to a sauce very quickly and are best for apple sauce. For a speedy apple chutney, I cook diced apple in the microwave for a minute and add them to bottled chutney.

The cinnamon, salt and pepper rub for the pork is a perfect blend of flavors with the apple chutney. Complete this quick autumn dinner with rice tossed with some walnuts, parsley and olive oil.

Autumn Spice-Rubbed Pork

½ cup golden delicious apple cut into ¼-inch cubes

½ cup bottled chutney

¾ pound pork tenderloin

1 teaspoon freshly ground black pepper

1 teaspoon ground

cinnamon

1 teaspoon salt

Preheat broiler. Line a baking tray with foil and place under the broiler.

Place apple cubes in a microwave-safe bowl and microwave on high 30 seconds.

Remove and add chutney to the apple in the same bowl and toss well. Set aside.

Remove visible fat from pork and cut almost in half lengthwise. Open like a book. Mix black pepper, cinnamon and salt together. Rub spice mixture onto pork making sure all sides are covered.

Remove tray from broiler and place pork on tray. Broil about 5 inches from heat for 7 minutes, turn and broil 3 minutes. A meat thermometer should read 160 degrees. Slice and serve with apple chutney. Makes 2 servings.

Per serving: 308 calories (12 percent from fat), 4.0 g fat (1.3 g saturated, 1.4 g monounsaturated), 108 mg cholesterol, 36.8 g protein, 31.9 g carbohydrates, 3.2 g fiber, 1417 mg sodium.