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.
Here are the first stars...
So I made a little mistake...there is no coriander in this recipe. It should be cumin instead.
In a large pot, combine ¾ cup sugar, ⅓ cup cider vinegar, 1 tablespoon minced peeled fresh ginger, 2 minced cloves of garlic, 1 teaspoon cumin, ½ teaspoon ground cinnamon, and ½ teaspoon ground cloves.
Over low heat, bring the mixture to a simmer and stir until the sugar dissolves.
Chop about 1 ½ pounds rhubarb into ½-inch cubes (about 4 cups).
Add the rhubarb, ½ cup chopped red onion, and ⅓ 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.
The Pork
Preheat the oven to 400 degrees F. Season one (1 ½ lb) pork tenderloin with salt and pepper. In a large, oven-proof skillet set over medium-high heat, add 1 tablespoon 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.
Tracy
You had me at rhubarb chutney!
Michelle
Rhubarb Chutney is my favorite for any pork dish!
Maria
Our rhubarb is coming up. I can't wait! I love rhubarb!
Maggy
Oh wow, this is like...another level of awesome deliciousness. I will be making this - seems like it would be great on top of anything!
Cookin' Canuck
Thanks, Amanda. You don't have to peel the rhubarb unless there are some stringy sections on the outside. Just give it a good scrub.
Amanda
That's some gorgeous rhubarb chutney! I've just got my hands on some rhubarb and am at a bit of a loss--do you peel it first?
Great blog--I'm adding you to my feed.
Cookin' Canuck
M, this is excellent with chicken or fish as well (or even over ice cream as I mentioned). In fact, I had it with some rotisserie chicken yesterday and it was the perfect accompaniment.
~M
I don't eat pork, but this spiced rhubarb chutney looks delicious. Do you have any alternative suggestions as to what I could serve it?
Also, I'm curious as to the price of rhubarb in other parts of the country...it seems awfully expensive at the Whole Foods in Chicago.
Thanks!
Cookin' Canuck
JS, I'm glad to hear the recipe worked out for you. Yes, this chutney will freeze really well. It will also work really well on sandwiches, ice cream, and with chicken or fish.