Pork Tenderloin with Spiced Rhubarb Chutney

Adapted from Bon Appetit (April 1994)

Something about pork tenderloin has fall written all over it. The accompanying chutney is all spring, though the spices give it an autumnal quality. Whatever, I loved it. I ate the chutney straight from the bowl when the pork was gone.

  • 3/4 cup granulated sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced dried garlic
  • 3 teaspoons cumin, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon crushed red pepper
  • 1 pound fresh rhubarb, chopped
  • 1 large shallot, finely chopped (about 1/2 cup)
  • 1/2 cup dried cherries
  • 1-1/2 pounds pork tenderloin
  • Kosher salt
  • Black pepper
  • 1 tablespoon olive oil
  • In a large saucepan, combine the sugar, vinegar, ginger, garlic, 1 teaspoon cumin, cinnamon, cloves and red pepper. Heat over low until the sugar is dissolved. Add the rhubarb, shallot and cherries. Turn heat up to medium-high and allow the mixture to thicken, about 5 minutes. Rhubarb should be softened. Remove from heat and allow to cool.
  • Preheat the oven to 400 degrees. Meanwhile, prepare the pork tenderloin. Sprinkle the remaining 2 teaspoons of cumin on all sides. Season generously with kosher salt and black pepper.
  • Heat a large skillet over high heat and warm the olive oil. Brown the tenderloin on all sides, about 5 minutes in total. Remove the tenderloin from the pan and place it in a roasting pan. Brush the tenderloin with about 1/2 cup of the chutney, taking care to cover all sides. Roast the pork in the middle rack of the oven for about 30 minutes, or until a meat thermometer reads 155 degrees. Remove from the oven and allow to sit for 5 minutes before slicing.
  • Serve pork with additional chutney on the side.
  • Quick Tips
  • 1. This recipe called for another 1/2 pound of rhubarb, but somebody got carried away making rhubarb mojitos and the cute little rhubarb stalk stirrers that went with them. Only one pound of rhubarb was left at the time this recipe was made…oops. The chutney was perfect as written above.
  • 2. If you have leftover chutney, you might even try mixing it with a little Greek yogurt at breakfast.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

3 responses to “Pork Tenderloin with Spiced Rhubarb Chutney”

  1. Melissa says:

    Ooo…this chutney looks fantastic. I have to try it. I wonder if it would freeze well, so I *could* have some in the Fall. It does seem quite cozy. Great to meet you at the conference! Bookmarking Weekly Greens right now.

    • Alicia says:

      Thanks, Melissa! It was great to meet you, too. It would probably freeze well…I’ve not done that before. It you do and it works well, please come back and let us know here!

  2. Jessica L. says:

    This sounds sooo good. I love pork tenderloin and am always looking for ways to jazz it up!

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