| Prep time: | 20 Min |
| Cook time: | 30 Min |
| Ready in: | 50 Min |
| SERVINGS: |
| Original yield: 4 servings |
INGREDIENTS
* 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
* 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.
* Preheat oven to 400 degrees F (200 degrees C).
* 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.
* 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.
