Top-ranked recipe named "Pork Tenderloin with Spiced Rhubarb Chutney"
Try this Pork Tenderloin with Spiced Rhubarb Chutney recipe, or contribute your own. "Cilantro" and "April" are two tags used to describe Pork Tenderloin with Spiced Rhubarb Chutney.
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