Ingredient: fresh mushrooms, thinly sliced

Unusual fruit chutneys are growing in popularity with our developing taste for condiments that contain less sweet and more spice. Chutney, pronounced ‘chuht-nee’, refers to a family of condiments from South Asian cuisine. While Chutneys are most often associated with India, they’re also popular in Africa and the Caribbean islands.

They can be fresh or cooked and are made from a wide variety of ingredients usually from some concoction of fruits and/ or vegetables and spices. They range in flavor from sweet or sour, spicy or mild, or any combination of these, while their texture can be thin or chunky. Some compare chutneys to a relish and others to a jam. Chutney is most often used to balance a dish and may be on the sweet and tart side or provide a spicy and hot flavor. To add to the confusion, many times chutney is also mistakenly called a relish (and vice versa) but there are subtle differences between the two. Relishes tend to be a bit sweeter, while Chutneys are more on the savory side. Chutneys are cooked slowly, are more likely to be chunkier and have a consistency that is much like preserves while relishes are barely cooked, rarely use any sugar and are crunchier.

This simple to prepare chutney makes for a tasty, tart counterpart to the richness of pork.

Print Recipe

Roast Pork Tenderloin w/ Blackberry RhubarbChutney

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Course

Main Dish

Cuisine

Middle Eastern

Keyword

roast pork tenderloin w/ spicy blackberry chutney

Servings

MetricUS Imperial

Ingredients

Mushroom Barley Risotto

• 1 Tbsp butter,
• 2 1/2 Tbsp olive oil
• 3 cloves garlic, minced
• 250 gm fresh mushrooms, thinly sliced
• 1 Tbsp fresh parsley, minced
• 2 cups vegetable or beef broth (without salt)
• 1 small onion, minced
• 1/2 cup pot barley
• 1/4 cup dry white wine OR additional broth
• 1/4 cup heavy cream
• 1/4 cup Parmesan cheese, grated

Pork Tenderloin

• 500 gm pork tenderloin
• 1 Tbsp oil
• salt & pepper

Blackberry-Rhubarb Chutney

• 1/2 cup sugar
• 1/2 cup dark brown sugar, packed
• 2 cups fresh blackberries
• 120 gm fresh rhubarb, thinly sliced
• 1 cup celery, thinly sliced
• 1/2 cup red onion, chopped
• 1/2 cup dry red wine OR vegetable broth
• 2 Tbsp red wine vinegar
• 1 tsp fresh ginger, minced
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/8 tsp cloves
• 1 clove garlic, grated

Course Main Dish Cuisine Middle Eastern Keyword roast pork tenderloin w/ spicy blackberry chutney Servings MetricUS Imperial Ingredients Mushroom Barley Risotto 1 Tbsp butter, 2 1/2 Tbsp olive oil 3 cloves garlic, minced 250 gm fresh mushrooms, thinly sliced 1 Tbsp fresh parsley, minced 2 cups vegetable or beef broth (without salt) 1 small onion, minced 1/2 cup pot barley 1/4 cup dry white wine OR additional broth 1/4 cup heavy cream 1/4 cup Parmesan cheese, grated Pork Tenderloin 500 gm pork tenderloin 1 Tbsp oil salt & pepper Blackberry-Rhubarb Chutney 1/2 cup sugar 1/2 cup dark brown sugar, packed 2 cups fresh blackberries 120 gm fresh rhubarb, thinly sliced 1 cup celery, thinly sliced 1/2 cup red onion, chopped 1/2 cup dry red wine OR vegetable broth 2 Tbsp red wine vinegar 1 tsp fresh ginger, minced 1/4 tsp cinnamon 1/4 tsp salt 1/8 tsp cloves 1 clove garlic, grated

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Risotto

1. In a heavy saucepan, heat butter & oil over medium heat then add 1 clove garlic & the mushrooms. Season with salt & pepper & sauté until mushrooms are golden brown & tender, about 6 minutes; remove from pan. Toss mixture together with parsley; set aside.
2. Heat broth in a microwave-safe bowl until hot. Cover & set aside. Heat remaining oil over medium-high heat in a heavy saucepan. Add onion & remaining garlic; cook, stirring until aromatic & softened, about 3 minutes. Add barley & cook, stirring to coat in oil. Stir in wine & cook until almost completely evaporated, about 3 minutes. Stir in 1/2 cup hot broth; continue stirring until stock has been absorbed, about 4 minutes. Reduce heat to medium & continue adding hot broth until broth has been absorbed & barley is tender, about 30 minutes.
3. Stir in cream & cheese, stirring until creamy. Remove from heat; stir in reserved mushroom mixture; set aside until ready to stuff tenderloin.
4. Risotto can be prepared ahead, once cooked, cover & refrigerate for up to 3 days.

Tenderloin

1. Preheat oven to 450 F.
2. Cut tenderloin down the center, lengthwise, stopping when you are about 1/2-inch from the bottom of roast. Open the tenderloin like a book. Season inside surface lightly with salt & pepper.
3. Spoon risotto down the center of the tenderloin. Bring the 2 sides of the tenderloin up & around the filling to almost meet. Use wooden skewers to join the meat together, spacing the skewers apart at 2-inch intervals. Use butcher twine to 'lace up' the roast by weaving between the skewers (like lacing a shoe).
4. Place the tenderloin on a rack in a shallow pan. Stick thermometer into the exposed pork around the risotto. Rub pork with 1 Tbsp oil & lightly season with salt & pepper. Oven sear roast for 10 minutes.
5. Reduce heat to 300 F. Stuffed pork tenderloin should reach an internal temperature of 145°F. To prevent it from drying out, remove the pork from the oven when it reads 135°F to 140°F, cover loosely with foil let it rest for 5 minutes, as the carryover heat will bring it to the final safe temperature.

Chutney

1. Combine all chutney ingredients in a medium saucepan. Bring to a boil over high heat, then reduce heat to low & simmer, uncovered, for 45 minutes to an hour, stirring frequently, until thick. Set aside until ready to serve with stuffed tenderloin.