Pork Tenderloin w/Spiced Rhubarb Chutney
Source of Recipe
from aboutcom
The chutney also works well as an accompaniment to chicken, duck or lamb.
Pork Tenderloin w/Spiced Rhubarb Chutney
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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