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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

535.7 calories; protein 28.2g 56% DV; carbohydrates 91.8g 30% DV; fat 8g 12% DV; cholesterol 73.5mg 25% DV; sodium 67.2mg 3% DV. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2003
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 or a few hours)and put it away until the time you do the roast. Read More
(58)

Most helpful critical review

Rating: 3 stars
01/07/2008
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. (I've been trying to find ways to use up the leftover chutney--I was surprised to find it's really tasty just mixed with some plain yogurt; also good mixed in chicken salad.) My husband who is sensitive to smells didn't like the strong vinegar smell of the chutney cooking. The chutney tasted fine though not too vinegar-y. It was a little tart though so I added orange juice and apple sauce to sweeten it up. I put the pork in a brine of water salt and sugar for about an hour and a half before I cooked it--not sure how much it helped but the pork was pretty tender. I think I prefer a simpler pork--I found the very strong taste of the chutney overpowered the meat but that's probably a personal preference. Read More
(1)
89 Ratings
  • 5 star values: 69
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2003
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 or a few hours)and put it away until the time you do the roast. Read More
(58)
Rating: 5 stars
11/05/2003
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 serve it with couscous with golden raisins and green onions and a green salad. It is a huge hit with everyone that tastes it! Read More
(47)
Rating: 4 stars
05/26/2003
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 seasoned/seared pork tenderloin until done and then serve the spiced rhubarb sauce on the side! Read More
(31)
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Rating: 5 stars
04/10/2005
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 chutney over night and in the morning just put it in the crock pot with the chutney marinade still covering it it was delicious and I still have enough chutney to share with my mom and make our family another meal. Thank you so much for sharing. Read More
(26)
Rating: 5 stars
04/19/2003
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 it turned out beautifully. Thank you for sharing this recipe. -LNP Read More
(16)
Rating: 5 stars
04/19/2003
My family really enjoyed this. All the different spices mixed well with the pork. I'm definitly keeping this recipe. Read More
(15)
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Rating: 5 stars
01/07/2008
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 perfectly. Also used ground ginger instead of fresh and omitted raisins -- still turned out great. The flavors in the chutney worked perfectly with pork. Read More
(14)
Rating: 5 stars
05/14/2004
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 try it you won't be dissapointed. Thanks for sharing this!! Read More
(10)
Rating: 5 stars
02/14/2004
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 garden)--I'm very glad to have found another use for rhubarb! Read More
(9)
Rating: 3 stars
01/07/2008
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. (I've been trying to find ways to use up the leftover chutney--I was surprised to find it's really tasty just mixed with some plain yogurt; also good mixed in chicken salad.) My husband who is sensitive to smells didn't like the strong vinegar smell of the chutney cooking. The chutney tasted fine though not too vinegar-y. It was a little tart though so I added orange juice and apple sauce to sweeten it up. I put the pork in a brine of water salt and sugar for about an hour and a half before I cooked it--not sure how much it helped but the pork was pretty tender. I think I prefer a simpler pork--I found the very strong taste of the chutney overpowered the meat but that's probably a personal preference. Read More
(1)