A pork tenderloin with rhubarb chutney, deliciously flavored with a variety of spices.
INGREDIENTS (for 4 servings):
- 3/4 cup white sugar
- 1/3 cup cider vinegar
- 1 tablespoon minced fresh ginger root
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon dried red chile pepper
- 4 cups diced rhubarb
- 1/2 cup chopped red onion
- 1/3 cup golden raisins
- 1 1/2 pounds pork tenderloin
- 2 teaspoons ground cumin
- salt and pepper to taste
- 1 tablespoon olive oil
- 4 sprigs fresh cilantro, for garnish
To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
Preheat oven to 400 degrees F (200 degrees C).
To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.