Pork Tenderloin with Spiced Rhubarb Chutney

Ingredients for Pork Tenderloin with Spiced Rhubarb Chutney

• 180ml sugar

• 80ml cider vinegar

• 1 tablespoon minced peeled fresh ginger

• 1 tablespoon ground garlic

• 1 teaspoon cumin

• 1/2 teaspoons ground cinnamon

• 1/2 teaspoons ground cloves

• 1/4 teaspoons dried crushed red pepper

• 950ml 1/2-inch cubes fresh rhubarb (about 675g)

• 80g (generous) chopped red onion

• 50g dried tart cherries or golden raisins (about 60g )

• 2 pork tenderloins (about 675g total), trimmed

• 2 teaspoons ground cumin

• 1 tablespoon olive oil

• Fresh coriander sprigs

How to make Pork Tenderloin with Spiced Rhubarb 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.)

Preheat oven to 204°C. 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 90ml chutney. Roast until thermometer inserted into centre of pork registers 68°C, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with coriander and serve with remaining chutney.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.