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Pork Tenderloin With Spiced Rhubarb Chutney

January 28, 2023

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) ---------------------------------------------- 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