Pork Tenderloin with Spiced Rhubarb Chutney

Name: Pork Tenderloin with Spiced Rhubarb Chutney
Yield: Makes 4 servings
Ingredients: 3/4 cup sugar; 1/3 cup cider vinegar; 1 tablespoon minced peeled fresh ginger; 1 tablespoon ground garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon dried red pepper flakes; 4 cups (1/2-inch) cubed fresh rhubarb (about 1 1/2 pounds); 1/2 cup (generous) chopped red onion; 1/3 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, for garnish

November 7, 2012

Tender pork is roasted with rich, warmly spiced chutney so that the fruity condiment gets a chance to cook into the meat. The woody, sweet notes of the chutney are also great atop chicken, lamb, or duck—or just on a spoon, straight. Rhubarb is at its prime in spring so for a fall-friendly chutney, replace it with fresh apples and figs.

Recipe notes

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