Pork tenderloin with rhubarb chutney
4
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
We teamed up sweet spices like ground cinnamon, ground ginger, and ground cloves with naturally tart rhubarb for a unique flavor fusion that you and your guests are sure to love. The spices are rubbed on pork tenderloin, then the pork is pan-seared to develop beautiful browned edges and is finished in the oven. The delicious chutney features a combination of red wine vinegar, golden raisins, strawberry jam, and lots of chopped rhubarb. It's one of the best things to make when rhubarb is in season. Not only does the chutney complement pork, you should try it with chicken breasts, ground beef, or ham too.
Ingredients
Uncooked lean pork tenderloin
1 pound(s)
Ground cinnamon
½ tsp
Ground ginger
½ tsp
Ground cloves
¼ tsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Red wine vinegar
2 Tbsp
Golden seedless raisins
¼ cup(s)
Strawberry jam
¼ cup(s)
Rhubarb
2 cup(s), chopped
Instructions
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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