Spiced Pork Tenderloin with Rhubarb Chutney

As I mentioned before, pork tenderloin regularly pops up in my supper menus. Over time, I have prepared it in many different ways and hardly ever remember any that we didn’t care for.

Since my three rhubarb plants seem to still be producing those lovely stalks, why not use them! This blog recipe is easy, wonderful tasting and a great presentation all in one. Here’s my interpretation of Spiced Pork Tenderloin with Rhubarb Chutney. Enjoy!

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Spiced Pork Tenderloin with Rhubarb Chutney

The spice rub 'marinating' adds so much to the overall flavor.

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Rating: 5
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Course

Main Dish

Servings

MetricUS Imperial

Ingredients

Pork Spice Rub

• 1 tsp EACH garlic powder, onion powder,chili powder & cumin
• 1/8 tsp black pepper
• 1/4 tsp salt
• 2 tsp brown sugar, packed
• 454 grams pork tenderloin

Rhubarb Chutney

• 1/2 cup brown sugar, packed
• 1/2 cup water
• 3 Tbsp cider vinegar
• 1/8 tsp ginger, ground
• 1 1/2 tsp garlic, minced
• 1/2 tsp cumin
• 1/4 tsp cinnamon (optional)
• 1/8 tsp cloves
• 1/4 tsp crushed red pepper flakes
• 2 cups fresh rhubarb, chopped
• 1/2 cup onion, chopped
• 1/4 cup dried cranberries

Course Main Dish Servings MetricUS Imperial Ingredients Pork Spice Rub 1 tsp EACH garlic powder, onion powder,chili powder & cumin 1/8 tsp black pepper 1/4 tsp salt 2 tsp brown sugar, packed 454 grams pork tenderloin Rhubarb Chutney 1/2 cup brown sugar, packed 1/2 cup water 3 Tbsp cider vinegar 1/8 tsp ginger, ground 1 1/2 tsp garlic, minced 1/2 tsp cumin 1/4 tsp cinnamon (optional) 1/8 tsp cloves 1/4 tsp crushed red pepper flakes 2 cups fresh rhubarb, chopped 1/2 cup onion, chopped 1/4 cup dried cranberries

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

Instructions

Pork Tenderloin

1. In a large resealable plastic bag, combine spice rub ingredients. Butterfly pork tenderloin & flatten to uniform thickness. Place in plastic bag with spice rub & shake to distribute seasoning well. Close bag & allow to stand in refrigerator for several hours.

Rhubarb Chutney

1. In a heavy saucepan, combine first 9 chutney ingredients. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion & dried cranberries; increase heat to medium & cook until rhubarb is tender & mixture thickens slightly, about 5 minutes. Cool completely. Can be made ahead of time & refrigerated until needed.
2. Preheat oven to 350 F. Grease a piece of aluminum foil & place on a wire rack on a baking pan. Cut plastic bag open; lay tenderloin flat with cut side up. Spread chutney over tenderloin & carefully roll (using plastic bag), starting with the long side as you would with a cake 'jelly roll'. Place on greased foil on pan.
3. Lightly rub a small amount of olive oil or a 'fig balsamic dressing' over top of tenderloin. Bake for about 45 minutes or until tests done. DO NOT OVER BAKE! Remove from oven & allow stand for a few minutes before slicing.