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.
So I made a little mistake…there is no coriander in this recipe. It should be cumin instead.
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.
Over low heat, bring the mixture to a simmer and stir until the sugar dissolves.
Chop about 1 1/2 pounds rhubarb into 1/2-inch cubes (about 4 cups).
Add the rhubarb, 1/2 cup chopped red onion, and 1/3 cup golden raisins to the sugar mixture.
Turn up the heat to medium-high and cook until the rhubarb is soft, about 8-10 minutes. Cool completely. Serve at room temperature.
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.
Serve with the rhubarb chutney. Garnish with chopped green onions.