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Pork Tenderloin with Rhubarb Chutney

Name: Pork Tenderloin with Rhubarb Chutney
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 pound(s) uncooked lean pork tenderloin; 0.5 tsp ground cinnamon; 0.5 tsp ground ginger; 0.25 tsp ground cloves; 0.125 tsp table salt or to taste; 0.125 pinch black pepper or to taste; 2 Tbsp red wine vinegar; 0.25 cup(s) strawberry jam; 0.25 Tbsp golden seedless raisins; 2 cup(s) uncooked rhubarb chopped

SmartPoints® value per serving

Total Time

55 min

Prep

15 min

Cook

40 min

Serves

Difficulty

Moderate

Next time you make pork, why not try the unique accompaniment of sweet spices like cinnamon, ginger and cloves and naturally tart rhubarb. It's a unique combination

Ingredients

uncooked lean pork tenderloin

1 pound(s)

ground cinnamon

½ tsp

ground ginger

½ tsp

ground cloves

¼ tsp

table salt

⅛ tsp, or to taste

black pepper

⅛ pinch, or to taste

red wine vinegar

2 Tbsp

strawberry jam

¼ cup(s)

golden seedless raisins

¼ Tbsp

uncooked rhubarb

2 cup(s), chopped

Instructions

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.

Pork Tenderloin with Rhubarb Chutney

Ingredients

Instructions

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