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Pork Tenderloin with Spiced Rhubarb Chutney

Name: Pork Tenderloin with Spiced Rhubarb Chutney
Ingredients: 3/4 cup sugar; 1/3 cup cider vinegar; 1 tablespoon minced peeled fresh ginger; 1 tablespoon ground garlic; 1 teaspoon cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon dried crushed red pepper; 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds); 1/2 cup (generous) chopped red onion; 1/3 cup dried tart cherries or golden raisins (about 2 ounces); 2 pork tenderloins (about 1 1/2 pounds total), trimmed; 2 teaspoons ground cumin; 1 tablespoon olive oil; Fresh cilantro sprigs

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1.
Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
2.
Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

Recipes sourced from Epicurious.com.

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