Pork Tenderloin With Spiced Rhubarb Chutney Recipes

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PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY



Pork Tenderloin with Spiced Rhubarb Chutney image

The chutney also works well as an accompaniment to chicken, duck or lamb.

Categories     Ginger     Roast     Pork Tenderloin     Rhubarb     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Chutney
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)
Pork
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs

Steps:

  • For chutney:
  • 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.)
  • For pork:
  • 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.

PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS



Pork Tenderloin with Spicy Rhubarb Glaze and Grilled Spring Onions image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h10m

Yield 2 to 3 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
1/4 cup finely chopped onion
2 rhubarb stalks, thinly sliced
1/2 cup pomegranate juice
1/4 cup honey
1 teaspoon soy sauce
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
6 small spring onions or scallions, trimmed and halved lengthwise, plus 1/4 cup thinly sliced scallion greens
2 tablespoons extra-virgin olive oil
Smoked flakey salt, for sprinkling
One 1 1/4-pound pork tenderloin
1/4 cup whole almonds, coarsely chopped
Fresh mint leaves, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
  • Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
  • Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
  • Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
  • Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.

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.

PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY



Pork Loin with Strawberry-Rhubarb Chutney image

I love strawberry rhubarb pie, so I thought the same flavor combination could work as a chutney-and it does! It makes a delicious and festive accompaniment to a succulent pork roast. The chutney can be made a day ahead and kept in the refrigerator. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings (1-3/4 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/2 cup sugar
1/4 cup red wine vinegar
1 cinnamon stick (3 inches)
1/2 teaspoon grated lemon zest
2-1/4 cups chopped fresh or frozen rhubarb
2/3 cup sliced fresh strawberries
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes., Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes., Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.

Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

PORK TENDERLOIN WITH RHUBARB-CURRANT CHUTNEY



Pork Tenderloin With Rhubarb-Currant Chutney image

This recipe is from Bon Appetit. I have made it with pork chops as well as pork tenderloin. The chutney is a nice compliment for pork and is a great use of rhubarb if you have it in your garden or freezer. I keep my ginger in the freezer, take it out about 10 minutes before I want to use it and then grate it with my Microplane.

Provided by Paja9203

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup dark brown sugar, packed
1/3 cup apple cider vinegar
2 tablespoons water
1 tablespoon peeled gingerroot, grated
1 1/2 teaspoons lemon zest, grated
1 cinnamon stick
2 cups fresh rhubarb, cut into 1/2 inch cubes
1/2 cup dried currant
2 lbs pork tenderloin
1 tablespoon vegetable oil

Steps:

  • Bring first 6 ingredients to a boil and stir until sugar dissolves.
  • Reduce heat and simmer for 5 minutes.
  • Add the rhubarb and currants and bring to a boil.
  • Reduce heat and simmer until rhubarb is tender, about 5 minutes.
  • Season to taste with salt.
  • Prepare barbecue at medium-high heat.
  • Rub pork with oil and sprinkle with salt and pepper.
  • Grill until done, turning occasionally, about 20 minutes.
  • (A thermometer in the thickest part should read 150 degrees.).
  • Transfew tenderloins to a cutting board, tent with foil and let rest 10 minutes.
  • Carve at a diagnoal into 1/2 to 3/4 inch slices and serve with chutney.

Nutrition Facts : Calories 375.7, Fat 10.6, SaturatedFat 3.1, Cholesterol 99.8, Sodium 88.3, Carbohydrate 37.9, Fiber 1.6, Sugar 35.1, Protein 31.9

PORK TENDERLOIN WITH SWEET ONION-RHUBARB SAUCE



Pork Tenderloin With Sweet Onion-Rhubarb Sauce image

Found this recipe in EatingWell June 2007 issue. I have made this twice already and it is oh so good! My husband who SWORE he hated Rhubarb absolutely loved this recipe! The Onion-Rhubarb sauce also tastes very good over fresh steamed Green Beans. A Strawberry-Rhubarb pie for dessert will top it off nicely!

Provided by CrazyInMaine

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 teaspoons extra virgin olive oil, divided
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt, divided
1/4 teaspoon fresh ground pepper
1 -1 1/4 lb pork tenderloin, trimmed
1 large sweet onion, sliced
2 -4 tablespoons water
2 cups diced rhubarb
1/4 cup red wine vinegar
1/4 cup brown sugar
1/4 cup minced fresh chives

Steps:

  • Preheat oven to 450 degrees F.
  • Mix 1 teaspoons oil, coriander, 1/2 teaspoons salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 TSP oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until and instant-read thermometer registers 145 Degrees F, 15 to 17 minutes. Let rest 5 minutes before slicing.
  • Meanwhile, heat the remaining 2 TSPS. oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoons salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 TBSPS. water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoons at a time, if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.

Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 2, Cholesterol 73.7, Sodium 504.6, Carbohydrate 20.4, Fiber 2.1, Sugar 15.7, Protein 24.6

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Top Asked Questions

How to make rhubarb chutney?
For chutney: 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.
How long do you cook pork in a pan with chutney?
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.
How do you cook rhubarb in the oven?
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.) Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper.

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