The rhubarb chutney had to be listed first in the title because it absolutely takes center stage in this dish. If it gives you any idea how good it is, my husband started it eating it by the spoonful and then piled it onto some ice cream after dinner. Thank goodness for him he’s a marathoner and can burn that off in about 10 minutes.
In a large pot, combine 3/4 cup sugar, 1/3 cup cider vinegar, 1 tbsp minced peeled fresh ginger, 2 minced cloves of garlic, 1 tsp cumin, 1/2 tsp ground cinnamon, and 1/2 tsp ground cloves.
Chop about 1 1/2 pounds rhubarb into 1/2-inch cubes (about 4 cups).
Preheat the oven to 400 degrees F. Season one (1 1/2 lb) pork tenderloin with salt and pepper. In a large, oven-proof skillet set over medium-high heat, add 1 tbsp olive oil. Add the pork and brown on all sides, about 2 minutes per side.
Put the skillet into the oven and cook until a thermometer inserted into the center of the pork registers 150 degrees F. Remember that the temperature will rise about five degrees after the pork comes out of the oven. Let the pork rest for about 10 minutes before slicing.