Pork Tenderloin with Spiced Rhubarb Chutney

made this tonight with local pasture raised pork and rhubarb from my garden. Fantastic! not too sweet, a little tang and a warm heat. Really enjoyed it and will make again.

• kvelthaus

• Ridge, NY

• 5/30/2020

Oh my!! This was so dang good! I don't think I've ever made my own chutney before and I would not have thought to use rhubarb. It paired beautifully with the pork. Of course I think it would go with a lot! Probably going to put it on my toast in the morning....and possibly yogurt. No chutney will go to waste!!

• Sandbake

• Canada

• 5/24/2020

I have been making this for years. It is rhubarb season again and I can't wait to have it. It gets even better as leftovers, so I make a large batch. I use craisons instead of cherries - good flavor and color.

• mfeay

• Na[ervoNaperville, ILNaperville,ILNaperville,IL

• 4/28/2017

I absolutely love this Chutney! I used 1/2 cup of brown sugar (instead of white) I also used dried cranberries instead of cherries. This is really yummy with poultry

• redzthebest

• Alberta, Canada

• 8/9/2016

Excellent and the dried cherries were the way to go sweet,sour and spice

• biffo

• Bay Area CA

• 4/18/2016

Tasty with modifications. Chutney was waaaaaay too sweet as written. Added a bag of cranberries to cut the sweet, as well as a bit more vinegar.

• wdm

• Coupeville, WA

• 10/5/2015

Awesome recipe. The spiced chutney is amazing. have made it 2 times and looking forward to making again

• squab64

• Toronto, ONT

• 8/13/2014

Excellent recipe...easy, and spicy. I am not a fan of rhubarb...but this was delicious

• dchurch

• Washington

• 7/14/2013

For the chutney: I used brown sugar as opposed to white granulated, and only 1/2 cup of it, and 1/2 cup of dried currants, 1/2 tsp red pepper flakes, and I added the zest of a large lemon and about 1/2 cup of water as it got a little too thick to baste with. For the pork tenderloins: I added 1 tsp salt & 1 tsp freshly ground black pepper to the cumin and rubbed it into the tenderloins for several hours. I grilled the pork on a gas grill at a temp of 350 deg F for about 20 to 25 min , basting it with the chutney every 10 mins, until a thermometer inserted into the centre of the tenderloin registered 150 deg F. The result was a moist, succulent pork tenderloin with a spicy, sweet and tart chutney. My family and guest devoured this. I would make this again with these modifications in a spelt second.

• lipsticklibrarian

• Vancouver,BC Canada

• 6/9/2013

This is my go to recipe for chutney with most grilled meats, also great on the cheese platter. I did cut the sugar down to 1/2 cup without compromising taste.

• lauriejohnson2

• Pittsburgh

• 5/30/2013

This recipe was a huge hit! I doubled it, as I had six adults to feed and wanted some leftovers. I also had a moment of panic because not a single grocery store in my area had rhubarb in yet. I subbed with Granny Smith apples and cranberries instead - 2/3 apples to 1/3 cranberries. I ended up using 6 cups of diced apple and 2 cups of cranberries. It came out wonderfully, I will be making this chutney again!!

• anna0724

• 3/31/2013

This was a successful dish and easy to do ahead (I made the chutney in the am and did the pan searing and basting about 20' before putting it in the oven). The grocery only had enough rhubarb for 3 cups so I added a cup of peeled chopped apples which probably made it sweeter and more autumnal than intended but I was glad to have the suggestion of apples from other reviewers. I think the base might work with other fruits (peaches perhaps) as well.

• theresasf

• 9/8/2012

Perfect example of using rhubarb for something OTHER than dessert. Absolutely delish and worth making again, might cut back on the sugar though.

• kperecko

• 6/13/2012

Delicious! Do line the roasting pan with aluminum foil for easy cleaning.

• mopsyw

• Seattle

• 6/12/2012

Life-changing chutney.

• sukiyumyum

• Hudson. Quebec

• 6/5/2012