Sous Chef Thomas Stuart,
Fude
This tangy-sweet rhubarb chutney is a cool complement to the tender slices of spiced pork. The chutney can be made in large batches and stored in your freezer.
Ingredients
Pork
4 6 oz pork tenderloin
2 Tbsp canola oil
Spice Rub
2 Tbsp paprika
2 Tbsp dried garlic
2 Tbsp brown sugar
1 Tbsp salt
1 Tbsp dry mustard
1 Tbsp dry oregano
1 Tbsp dried chiles
Rhubarb Chutney
2 cups rhubarb, frozen or fresh
1 cup cranberries
1 1/2 cups white sugar
1/2 cup brown sugar
1 cup apple cider vinegar
1 tsp cinnamon
1/2 tsp ground cloves
Method
Pork Tenderloin
- Heat oven to 350-400˚ F.
- In a bowl, combine all spice rub ingredients.
- Coat pork in the spice rub.
- In pan, add canola oil. When hot, sear pork loin on all sides.
- Place pork in oven for 20 min, or until desired doneness.
Rhubarb Chutney
- Combine all ingredients in a heavy-bottom pot.
- Cook over a medium heat, stirring frequently, until reduced and thick (approximately 1 hr). The volume of the chutney should reduce by half.
- Serve hot or cold over the pork.
Yield 4 servings