Pork Tenderloin with Spiced Rhubarb Chutney

Name: Pork Tenderloin with Spiced Rhubarb Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters cider vinegar; 1 sprig Fresh cilantro; 1 teaspoon cumin; 1 Tbsp minced peeled fresh ginger; 57 grams 1/3 cup dried tart cherries or golden raisins (about; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 2 teaspoons ground cumin; 2 pork tenderloins (about 1 1/2 pounds total), trimmed; 1 Tbsp olive oil; 118 milliliters (generous) chopped red onion; 0 teaspoons dried crushed red pepper; 1 Tbsp ground garlic; 177 milliliters sugar

You can never have too many main course recipes, so give Pork Tenderloin with Spiced Rhubarb Chutney a try. This recipe serves 4. One portion of this dish contains roughly 55g of protein, 10g of fat, and a total of 543 calories. Head to the store and pick up ground cinnamon, cilantro sprigs, ginger, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is a good option if you're following a gluten free and dairy free diet. It can be enjoyed any time, but it is especially good for Mother's Day.

Instructions

Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves.

Ingredients you will need

Sugar

Equipment you will use

Dutch Oven

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.)

Ingredients you will need

Dried Cherries

Rhubarb

Onion

Preheat oven to 400°F.

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Oven

Sprinkle pork with cumin. Season with salt and pepper.

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Salt And Pepper

Cumin

Pork

Heat oil in heavy large skillet over high heat.

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Cooking Oil

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Frying Pan

Add pork and brown on all sides, about 5 minutes.

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Pork

Transfer to roasting pan.

Equipment you will use

Roasting Pan

Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions.

Ingredients you will need

Chutney