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
ingredients
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
directions
- 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.
- Preheat oven to 375F (190C).
- Meanwhile, in a small bowl, combine cumin, garlic powder and pepper. Rub all over tenderloin. Place pork in prepared roasting pan.
- 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).
- Cut tenderloin crosswise into thin slices and serve with the remaining chutney.