Pork tenderloin with rhubarb chutney
5
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
We teamed up sweet spices like cinnamon, ginger and cloves with naturally tart rhubarb for a unique flavour combination you're sure to love.
Ingredients
Pork tenderloin, raw
450 g, lean
Ground Cinnamon
½ teaspoon(s), level
Ground Ginger
½ teaspoon(s), level
Cloves, Whole or Ground
¼ teaspoon(s), level
Salt
⅛ teaspoon(s), or to taste
Black pepper
⅛ teaspoon(s)
Vinegar, All Types
2 tablespoon(s), red wine
Raisins
35 g
Jam
85 g, strawberry
Rhubarb
240 g, chopped
Instructions
1
Preheat oven to Gas Mark 4/ 180ºC/350ºF.
2
Rub pork with cinnamon, ginger, cloves, salt and pepper. Coat a nonstick, ovenproof frying pan with cooking spray and warm over high heat. Add pork and sear on all sides. Transfer pan to oven, and bake until cooked through, about 25 to 30 minutes.
3
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.
4
Carve pork into 1/4-inch slices and top with the rhubarb chutney.
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