INGREDIENTS
Chutney
- 3/4 cup sugar
- 1/3 cup cider vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon ground garlic
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon dried crushed red pepper
- 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
- 1/2 cup (generous) chopped red onion
- 1/3 cup dried tart cherries or golden raisins (about 2 ounces)
- 2 pork tenderloins (about 1 1/2 pounds total), trimmed
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- Fresh Cilantro springs
DIRECTIONS
For Chutney:
combined first 8 ingredients in heavy large dutch oven (or skillet). 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. (Note: Can be made 1 day ahead. Cover and Chill. Bring to room temperature before using).
For Pork:
Preheat oven to 400°F. 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 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.
