Title: Pork Tenderloin with Spiced Rhubarb Chutney
Categories: April 1994
Yield: 1 servings

----------------------------------CHUTNEY----------------------------------
3/4 c Sugar
1/3 c Cider vinegar
1 tb Minced peeled fresh ginger
1 tb Ground garlic
1 ts Cumin
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Dried crushed red pepper
4 c Cubes fresh rhubarb; (about
-1 1/2 pounds)
; (1/2-inch)
1/2 c Chopped red onion;
-(generous)
1/3 c Dried tart cherries or
-golden raisins; (about 2
-ounces)

------------------------------------PORK------------------------------------
2 Pork tenderloins; (about 1
-1/2 pounds
; total), trimmed
2 ts Ground cumin
1 tb Olive oil
Fresh cilantro sprigs

For 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.)

For pork:

Preheat oven to 400F. 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 155F, brushing occasionally with 6 more tablespoons chutney,
about 25 minutes. Slice pork into medallions. Garnish with cilantro and
serve with remaining chutney.

Serves 4.

Bon Appetit April 1994

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