Pork Tenderloin with Rhubarb Chutney

Pork Tenderloin with Rhubarb Chutney
Makes 4 to 6 servings.
per serving
Calories: 280
Carbohydrates: 39 g
Dietary Fiber: 3 g
Protein: 27 g
Sodium: 48 mg
Total Fat: 2.6 g
¾ cup (175 mL) granulated sugar
2 tbsp (30 mL) minced gingerroot
2 tbsp (30 mL) minced garlic
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground cloves
½ tsp (2.5 mL) hot pepper flakes
1/3 cup (75 mL) white wine vinegar
½ red onion, chopped
4 cups (1L) chopped rhubarb
1/3 cup (75 mL) raisins
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) garlic powder
½ tsp (2.5 mL) freshly ground black pepper
2 pork tenderloins (each about 12 oz/375g), trimmed
  1. Chutney: In a large saucepan, combine sugar, ginger, garlic, cumin, cinnamon, cloves, hot pepper flakes and vinegar. Bring to a simmer over medium heat, stirring occasionally, for about 20 minutes or until rhubarb is tender and mixture thickens and becomes syrupy.
  2. Preheat oven to 375F (190C).
  3. Meanwhile, in a small bowl, combine cumin, garlic powder and pepper. Rub all over tenderloin. Place pork in prepared roasting pan.
  4. Roast in preheated oven for 20 minutes. Spread half the chutney over pork. Roast for 5 to 10 minutes or until a meat thermometer inserted in the thickest part of the tenderloin registers 155F (68C). Transfer to a cutting board, tent with foil and let rest for 5 to 10 minutes to allow juices to redistribute and pork to reach an internal temperature of 160F (71C).
  5. Cut tenderloin crosswise into thin slices and serve with the remaining chutney.