Pork Tenderloin with Spiced Rhubarb Chutney

1 review, -1 star(s). 100% would make again

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1/3 c Dried tart cherries
2 Pork tenderloins; (about 1 total), trimmed
1 ts Cumin
1 tb olive oil
sprigs Fresh cilantro
1/4 ts Dried red pepper; crushed
1/2 ts Ground cloves
1/2 c red onion; Chopped
3/4 c Sugar
1 tb fresh ginger; Minced peeled
2 ts Ground cumin
1/3 c Cider vinegar
1 tb garlic; Ground
1/2 ts Ground cinnamon
4 c fresh rhubarb; Cubes, (1/2-inch)

Original recipe makes 1



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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Recipe sounds good but is incomplete. Needs correction of typos.
akrusz 6y ago

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