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Photo of Pork tenderloin with rhubarb chutney by WW

Pork tenderloin with rhubarb chutney

8
PersonalPoints™ per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
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 teaspoons, level

Ground Ginger

½ teaspoons, level

Cloves, Whole or Ground

¼ teaspoons, level

Salt

⅛ teaspoons, or to taste

Black pepper

⅛ teaspoons

Vinegar, All Types

2 tablespoons, 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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