This dish fills the house with an incredible aroma. The sweet and sour flavor of the spiced rhubarb sauce is truly mouth-watering. If fresh rhubarb is not available, frozen may be used. You can substitute pork roast, chicken, duck or lamb for the pork tenderloin, if you wish.
* 3/4 cup white sugar
* 1/3 cup cider vinegar
* 1 tablespoon minced fresh ginger root
* 1 tablespoon garlic powder
* 1 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon dried red chile pepper
* 4 cups diced rhubarb
* 1/2 cup chopped red onion
* 1/3 cup golden raisins
*
* 1 1/2 pounds pork tenderloin
* 2 teaspoons ground cumin
* salt and pepper to taste
* 1 tablespoon olive oil
* 4 sprigs fresh cilantro, for garnish
DIRECTIONS:
1. To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
2. Preheat oven to 400 degrees F.
3. To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
4. Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.
