If fresh rhubarb is not available, frozen may be used.
You can substitute pork roast, chicken, duck or lamb for
the pork tenderloin, if you wish. Makes 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
1 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.
2 Preheat oven to 400 degrees F (200 degrees C).
3 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.
4 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.