| 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
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