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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