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.
Anonymous
OK, just to follow up. This recipe was both very delicious and incredibly easy to make. Now my dilemma is what to do with a motherload of rhubarb sauce. I think I will try freezing it in smaller portions to be pulled out at future dinners. Talk about fast food for a busy weeknight. Just cook the tenderloin, defrost the sauce, make a salad or other vegetable and dinner is done. A big thanks to Cookin' Canuck for an easy and healthy recipe. JS.
andreasdreamkitchen
Hmm, yum. All my favorites... rhubarb, pork, raisins ... all in one dish.
Cookin' Canuck
JS, I'm looking forward to hearing how it turns out for you!
Anonymous
So this is perfect. I've got a garden full of rhubarb at the moment and I'm always looking for new ways to use it. It's a very hardy and prolific producer in the garden. And our family eats pork tenderloin at least every week so I'm always looking for new ways to prepare the tenderloin just to keep life (somewhat) interesting. It's all cooking on the stove at this moment so I'll have to write back with our family's opinion on the recipe. JS
HannahBanana
Oooh la la! Although I don't eat pork, I'm thinking this chutney would be deelish with broiled fish...or ice cream like your husband had it! hahaa! thanks for sharing it!
Cookin' Canuck
Cyndi, I don't see why it wouldn't work with Splenda. Let me know how that turns out. Yes, you MUST try rhubarb. It really is delicious - a good tangy and sweet combination (when cooked with sugar).
Cyndi
I've never eaten rhubarb in my 52 years. Now that I'm making it a goal to try something new at least once a week, this goes on my list. I wonder if it would work with Splenda to lower the sugar some (a health concern for me) - maybe I'll give it a try and let you know. It sounds really good.
5 Star Foodie
I adore rhubarb and the rhubarb chutney sounds excellent with the pork!
Cookin' Canuck
Thanks, Julie. Rhubarb is very easy to cook with and rather forgiving. As long as you add some sugar and liquid, you're going to end up with something tasty.
juliemorizet
Thanks! This looks delicious - and I have always wanted to cook with rhubarb but never did it. This will be my first.