Pork Tenderloin with Spiced Rhubarb Chutney
Succulent pork tenderloin served with a sweet and tangy rhubarb chutney, spiced with ginger, cumin, cinnamon, and cloves. The homemade chutney combines fresh rhubarb with red onion and dried cherries for a perfect complement to the roasted pork.
Ingredients
- •¾ cup sugar
- •⅓ cup cider vinegar
- •1 tablespoon minced peeled fresh ginger
- •1 tablespoon ground garlic
- •1 teaspoon cumin
- •½ teaspoon ground cinnamon
- •½ teaspoon ground cloves
- •¼ teaspoon dried crushed red pepper
- •4 cups fresh rhubarb
- •½ cup red onion
- •⅓ cup dried tart cherries
- •2 whole pork tenderloins
- •2 teaspoons ground cumin
- •1 tablespoon olive oil
- •1 bunch Fresh cilantro
Cooking Instructions
- 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.)
15 min
- 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.
30 min
