Pork Tenderloin With Spiced Rhubarb Chutney Recipes

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PORK TENDERLOIN WITH RHUBARB-CURRANT CHUTNEY



Pork Tenderloin with Rhubarb-Currant Chutney image

Categories     Pork     Currant     Pork Tenderloin     Summer     Grill/Barbecue     Rhubarb     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup (packed) dark brown sugar
1/3 cup apple cider vinegar
2 tablespoons water
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons grated lemon peel
1 cinnamon stick
2 cups 1/2-inch pieces fresh rhubarb
1/2 cup dried currants
2 1-pound pork tenderloins
1 tablespoon vegetable oil

Steps:

  • Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt. (Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.)
  • Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally, about 20 minutes. Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices. Serve with chutney.

DIJON-RUBBED PORK WITH RHUBARB SAUCE



Dijon-Rubbed Pork with Rhubarb Sauce image

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company-it makes a memorable meal. -Marilyn Rodriguez, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
6 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
SAUCE:
3 cups sliced fresh or frozen rhubarb
1/3 cup orange juice
1/3 cup sugar
1 tablespoon cider vinegar

Steps:

  • Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 308mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

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