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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|Serving Size: 1 Serving (2534g)|
|Recipe Makes: 1|
|Calories from Fat: 386 (12%)|
|Amt Per Serving||% DV|
|Total Fat 42.8g||57 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 7g|
|Cholesterol 656.5mg||202 %|
|Sodium 572.5mg||20 %|
|Potassium 5900.7mg||155 %|
|Total Carbohydrate 498.1g||147 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 484.5g|
|Protein 217.1g||310 %|
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Calories per serving: 3219
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