Pork Tenderloin with Rhubarb Chutney
uncooked lean pork tenderloin
⅛ tsp, or to taste
⅛ pinch, or to taste
red wine vinegar
golden seedless raisins
2 cup(s), chopped
- Preheat oven to 350ºF.
- Rub pork with cinnamon, ginger, cloves, salt and pepper. Coat a nonstick, ovenproof skillet with cooking spray and warm over high heat. Add pork and sear on all sides. Transfer pan to oven, and bake until firm and cooked through, about 25 to 30 minutes.
- While pork is cooking, make chutney. In a small saucepan, stir together vinegar, raisins, jam and rhubarb. Bring to a simmer over medium heat and cook until rhubarb is very tender, about 10 minutes.
- Carve pork into 1/4-inch slices. Yields about six slices plus 1/3 cup rhubarb chutney per serving.