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    Pork Tenderloin With Spiced Rhubarb Chut


    Source of Recipe


    Aunt Saunny

    The chutney also works well as an accompaniment to chicken, duck or
    lamb.

    Chutney:

    3/4 cup sugar

    1/3 cup cider vinegar

    1 tablespoon minced peeled fresh ginger

    1 tablespoon ground garlic

    1 teaspoon cumin

    1/2 teaspoon ground cinnamon

    1/2 teaspoon ground cloves

    1/4 teaspoon dried crushed red pepper

    4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)

    1/2 cup (generous) chopped red onion

    1/3 cup dried tart cherries or golden raisins (about 2 ounces)

    Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer
    over low heat, stirring until sugar dissolves. Add rhubarb, onion and
    dried cherries; increase heat to medium-high and cook until rhubarb is
    tender and mixture thickens slightly, about 5 minutes. Cool completely.
    (Can be made 1 day ahead. Cover and chill. Bring to room temperature
    before using.)

    Pork:

    2 pork tenderloins (about 1 1/2 pounds total), trimmed

    2 teaspoons ground cumin

    1 tablespoon olive oil

    Fresh cilantro sprigs

    Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and
    pepper. Heat oil in heavy large skillet over high heat. Add pork and
    brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork
    with 6 tablespoons chutney. Roast until thermometer inserted into
    center of pork registers 155°F, brushing occasionally with 6 more
    tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with
    cilantro and serve with remaining chutney.

    4 servings


 

 

 

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