Name: Pork tenderloin with rhubarb chutney
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: English
Ingredients: 450 g Pork Tenderloin, raw lean; 0.5 teaspoons, level Ground Cinnamon; 0.5 teaspoons, level Ground Ginger; 0.25 teaspoons, level Cloves, Whole or Ground; 0.125 teaspoons Salt or to taste; 0.125 teaspoons Black pepper; 2 tablespoons Vinegar, All Types red wine; 35 g Raisins; 85 g Jam strawberry; 240 g Rhubarb chopped

Skip to main content Skip to footer

Join WW today and gain full access to all of our recipes and meal plans. Sign up today!

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

Preheat oven to Gas Mark 4/ 180ºC/350ºF.
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.
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 and top with the rhubarb chutney.

Pork tenderloin with rhubarb chutney

Ingredients

Instructions

You might like

Tomato & basil omelette

French berry overnight oats

Easy vegetable soup

Classic spaghetti Bolognese

Porridge and berries

Chicken curry

Start eating better than ever!