Bifana
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
Directions
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.
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
Directions
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.
