Pork Tenderloin with Spiced Rhubarb Chutney
Pork Tenderloin with Spiced Rhubarb Chutney is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine first 8 ingredients in heavy large Dutch oven.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.).
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.