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Pork Tenderloin with Spiced Rhubarb Chutney

4.7

(99)

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Pork Tenderloin with Spiced Rhubarb ChutneyEllen Silverman

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

Recipe information

  • Yield

    Serves 4

Ingredients

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)

Pork

2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs

Preparation

  1. For chutney:

    Step 1

    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.)

  2. For pork:

    Step 2

    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.

TagsChutneyCondimentAmericanGingerHerbs & SpicesRhubarbFruitRed OnionOnionRoot VegetableVegetableDried CherryDried FruitRaisinPork TenderloinPorkMeatMainDinnerDairy FreeGluten FreeNut FreeRoastSpringBon Appétit

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