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.
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
Pork Tenderloin
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
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.
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.
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.
HAPPY BIRTHDAY, CANADA!
Can you believe it, July 1 has rolled around already. Where does the time go? Anyway it’s Canada’s 149th birthday so let the celebrations begin. Summer entertaining is all about laid-back get-together’s with family and friends and of course, great food.
Along with the parades, concerts, carnivals, festivals and firework displays, food is always a big part of it all. I’m sure there will be a great number of succulent ribs being served. Brion and I don’t eat a ton of ribs but we do really enjoy them when we do. For my own little ‘rib fest’ today I decided to do some ‘Honey-Garlic Glazed Ribs’.
Of course, there are many trains of thought when it comes to what makes the best and most tender ribs. Some folks like to par boil or bake somewhat prior to barbecuing, others use a dry rub or marinate and some just choose to barbecue using their favorite sauce glaze. Whatever works for you is what counts.
In this recipe you can either simmer for 45 minutes on top the stove or bake slowly (at 250 F. for 2-3 hrs.) in the oven first. I find either way it gets rid of a lot of the fat content as well as helping to make them tender. After that the ribs are coated with the sauce (which contains baking soda as a tenderizer). At this point you can either bake the ribs at 350 F. or wrap them in foil and place on the barbecue. However you choose to make them, I think you will find them sticky but good!
Print Recipe
Honey-Garlic Glazed Ribs
Cooking method saves on barbecuing time without sacrificing tenderness.
Votes: 1
Rating: 5
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Rate this recipe!
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
Remove silver lining from the back of the slab of ribs. Cut across the bones to form 'riblets, then into 3-4 ribs per portion.
Place ribs in a large stockpot & cover with water. Bring to a rolling boil, cover & SIMMER for 45 minutes to an hour. Drain.
Meanwhile, in a LARGE bowl, combine honey, soy sauce, vinegar, minced garlic & brown sugar. Stir until honey & sugar are completely dissolved, then stir in baking soda. The mixture will begin to foam. Transfer ribs to the bowl & turn to coat.
Preheat oven to 350 F. On a large piece of foil, arrange the ribs meaty side up; pour excess sauce over all & sprinkle with garlic powder. Fold the sides of the foil over the ribs & seal tightly on all sides. Place ribs on a baking sheet & bake for 30 minutes or until ribs are very tender.
Recipe Notes
- Ribs can be par boiled or baked the day before & refrigerated until ready to bake or barbecue.
