Pork Tenderloin with Spiced Rhubarb Chutney
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Yield: 1 Ready in 1 hours
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|1/3 cDried tart cherries|
|2 Pork tenderloins; (about 1 total), trimmed|
|1 tbolive oil|
|1/4 tsDried red pepper; crushed|
|1/2 tsGround cloves|
|1/2 cred onion; Chopped|
|1 tbfresh ginger; Minced peeled|
|2 tsGround cumin|
|1/3 cCider vinegar|
|1 tbgarlic; Ground|
|1/2 tsGround cinnamon|
|4 cfresh rhubarb; Cubes, (1/2-inch)|
Pork Tenderloin with Spiced Rhubarb Chutney Preparation
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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Pork Tenderloin with Spiced Rhubarb Chutney Reviews
Recipe sounds good but is incomplete. Needs correction of typos.
3 years, 10 months, 3 weeks, 3 days, 3 hours, 32 minutes ago