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My review
Bifana
270
Michele O'Sullivan
"This dish fills the house with an incredible aroma. The sweet and sour flavor of the spiced rhubarb sauce is truly mouth-watering. If fresh rhubarb is not available, frozen may be used. You can substitute pork roast, chicken, duck or lamb for the pork tenderloin, if you wish."
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Ingredients
50 m servings 536Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
- Preheat oven to 400 degrees F (200 degrees C).
- To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
- Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 145 degrees (63 degrees C), about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.
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Reviews
Read all reviews 6686 Ratings
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Most helpful positive review
1/17/2001
we loved it. My husband asked me to bookmark this so I could cook it for our guests. after the chutney is made the rest is quick and easy! my advice would be to cook the chutney early (a day...
Most helpful critical review
12/31/2007
I wasn't as wild about this as a lot of people were. Like some others, I substituted cranberries for the rhubarb. I thought it made a lot of chutney--think that part could have been cut in half....
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1/17/2001
we loved it. My husband asked me to bookmark this so I could cook it for our guests. after the chutney is made the rest is quick and easy! my advice would be to cook the chutney early (a day...
6/5/2002
This is fantastic--so good! I made it for Father's Day several years ago for a pork-loving father, and now it's a tradition. My mother makes it almost every large dinner party she's hosted. I se...
2/25/2003
I'd love to give the recipe 5 stars but the presentation with the cooked rhubarb on top just didn't look very good. The taste, however, was definitely a keeper, so I think I'll roast the seasone...
4/10/2005
What a great combination of flavors, this is really good. I followed the recipe exactly and the chutney was fantastic. I marinated a big piece of pork tenderloin in about 3/4 cup of the chutne...
3/8/2002
Wow! This is really good. I had to cook the pork a little longer than instructed because I didn’t allow extra time for the basting. The temperature was right on though, I used a thermometer and ...
3/10/2002
My family really enjoyed this. All the different spices mixed well with the pork. I'm definitly keeping this recipe.
1/7/2008
So yummy, you're gonna want seconds. Sweet with warm spicy accents. Had to make some modifications because I couldn't find rhubarb in store. Substituted fresh cranberries instead and worked per...
5/14/2004
This is a recipe that my whole family loves. We have made this several times and find it's a great way to compliment pork (or chicken, duck, etc.) prepared almost any way. Don't be afraid to t...
2/14/2004
Delicious--we love pork tenderloins, and generally I cook them with a rosemary/thyme rub. This was a great change. It's an easy meal with a little planning. I used frozen rhubarb (from my gar...