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4 servings
Ingredients:
3/4 cup white sugar1/3 cup cider vinegar1 tablespoon minced fresh ginger root1 tablespoon garlic powder1 teaspoon ground cumin1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 teaspoon dried red chile pepper4 cups diced rhubarb1/2 cup chopped red onion1/3 cup golden raisins 1 1/2 pounds pork tenderloin2 teaspoons ground cumin salt and pepper to taste1 tablespoon olive oil4 sprigs fresh cilantro, for garnish
Instructions:
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.
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