Pork Tenderloin With Spiced Rhubarb Chutney
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
40
Sourness
40
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3 cup
Sugar1 cup
Cider Vinegar1 tbsp
Ginger (minced peeled fresh)1 tbsp
Garlic (ground)1 tsp
Cumin1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 cup
Dried Tart Cherries2 tsps
Ground Cumin1 tbsp
Olive OilDirections:
1
For chutney: Combine first 8 ingredients in heavy large Dutch oven
2
Bring to simmer over low heat, stirring until sugar dissolves
3
Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes
4
Cool completely
5
(Can be made 1 day ahead
6
Cover and chill
7
Bring to room temperature before using
8
) Combine first 8 ingredients in heavy large Dutch oven
9
Bring to simmer over low heat, stirring until sugar dissolves
10
Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes
11
Cool completely
12
(Can be made 1 day ahead
13
Cover and chill
14
Bring to room temperature before using
15
) For pork: Preheat oven to 400°F
16
Sprinkle pork with cumin
17
Season with salt and pepper
18
Heat oil in heavy large skillet over high heat
19
Add pork and brown on all sides, about 5 minutes
20
Transfer to roasting pan
21
Brush pork with 6 tablespoons chutney
22
Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes
23
Slice pork into medallions
24
Garnish with cilantro and serve with remaining chutney
25
Preheat oven to 400°F
26
Sprinkle pork with cumin
27
Season with salt and pepper
28
Heat oil in heavy large skillet over high heat
29
Add pork and brown on all sides, about 5 minutes
30
Transfer to roasting pan
31
Brush pork with 6 tablespoons chutney
32
Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes
33
Slice pork into medallions
34
Garnish with cilantro and serve with remaining chutney