Pork Tenderloin with Rhubarb Chutney
- Total Time
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 tenderloin1 pound(s)
ground cinnamon½ tsp
ground ginger½ tsp
ground cloves¼ tsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
red wine vinegar2 Tbsp
golden seedless raisins¼ cup(s)
strawberry jam¼ cup(s)
uncooked rhubarb2 cup(s), chopped
- 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 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.