Pork Tenderloin with Rhubarb Chutney

Total Time
55 min
15 min
40 min
We teamed up sweet spices like cinnamon, ginger and cloves with naturally tart rhubarb for a unique flavor combination you're sure to love.


uncooked lean pork tenderloin

1 pound(s)

ground cinnamon

½ tsp

ground ginger

½ tsp

ground cloves

¼ tsp

table salt

tsp, or to taste

black pepper

tsp, or to taste

red wine vinegar

2 Tbsp

golden seedless raisins

¼ cup(s)

strawberry jam

¼ cup(s)

uncooked rhubarb

2 cup(s), chopped


  1. Preheat oven to 350ºF.
  2. 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 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. Yields about six slices plus 1/3 cup rhubarb chutney per serving.

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