| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | April 1994 | 1 | Servings |
INGREDIENTS
| 3/4 | c | Sugar |
| 1/3 | c | Cider vinegar |
| 1 | T | Minced peeled fresh ginger |
| 1 | T | Ground garlic |
| 1 | t | Cumin |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Ground cloves |
| 1/4 | t | 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 | t | Ground cumin |
| 1 | T | Olive oil |
| Fresh cilantro sprigs |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1388
Calories From Fat: 289
Total Fat: 32.6g
Cholesterol: 157.6mg
Sodium: 320.3mg
Potassium: 3017.6mg
Carbohydrates: 212.9g
Fiber: 13.2g
Sugar: 179.3g
Protein: 66.2g