| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | April 1994 | 1 | servings |
INGREDIENTS
| 3/4 | c | Sugar |
| 1/3 | c | Cider vinegar |
| 1 | tb | Minced peeled fresh ginger |
| 1 | tb | Ground garlic |
| 1 | ts | Cumin |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1/4 | ts | Dried crushed red pepper |
| 4 | c | Cubes fresh rhubarb; (about 1 1/2 pounds) |
| ; (1/2-inch) | ||
| 1/2 | c | Chopped red onion; (generous) |
| 1/3 | c | Dried tart cherries or golden raisins; (about 2 ounces) |
| 2 | Pork tenderloins; (about 1 1/2 pounds | |
| ; total), trimmed | ||
| 2 | ts | Ground cumin |
| 1 | tb | Olive oil |
| Fresh cilantro sprigs |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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