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Recipes

Pork Tenderloin with Rhubarb-Currant Chutney

By Janet McCracken

Recipe information

  • Yield

    6 Servings

Ingredients

3

/4 cup (packed) dark brown sugar

1

/3 cup apple cider vinegar

2

tablespoons water

1

tablespoon minced peeled fresh ginger

1

1/2 teaspoons grated lemon peel

1

cinnamon stick

2

cups 1/2-inch pieces fresh rhubarb

1

/2 cup dried currants

2

1-pound pork tenderloins

1

tablespoon vegetable oil

Need to make a substitution?

Preparation

  1. Step 1

    Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt. DO AHEAD Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.

    Step 2

    Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally, about 20 minutes. Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices. Serve with chutney.

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