Pork tenderloin with spiced rhubarb chutney

1 servings

Ingredients

Quantity Ingredient
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 Cubes fresh rhubarb; (about 1 1/2 pounds)
; (1/2-inch)
½ cup Chopped red onion; (generous)
⅓ cup Dried tart cherries or golden raisins; (about 2 ounces)
2 Pork tenderloins; (about 1 1/2 pounds
; total), trimmed
2 teaspoons Ground cumin
1 tablespoon Olive oil
Fresh cilantro sprigs

Directions

CHUTNEY

PORK

For chutney:

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.) For pork:

Preheat oven to 400F. 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 155F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

Serves 4.

Bon Appetit April 1994

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