Pork tenderloin with rhubarb chutney
4
Points®
Temps total: 55 min • Préparation: 15 min • Cuisson: 40 min • Portions: 4 • Difficulté: Facile
Next time you make pork, why not try the unique accompaniment of sweet spices like cinnamon, ginger and cloves and naturally tart rhubarb. It's a unique combination
Ingrédients
Uncooked lean pork tenderloin
1 pound(s)
Ground cinnamon
½ tsp(s)
Ground ginger
½ tsp(s)
Ground cloves
¼ tsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Red wine vinegar
2 tbsp(s)
Golden seedless raisins
¼ cup(s)
Strawberry jam
¼ cup(s)
Uncooked rhubarb
2 cup(s), chopped
Instructions
1
Preheat oven to 350°F (176°C).
2
Rub pork with cinnamon, ginger, cloves, salt and pepper. Coat a nonstick, ovenproof skillet with cooking spray and warm over high heat. Add pork and sear on all sides. Transfer pan to oven, and bake until firm and cooked through, about 25 to 30 minutes.
3
While pork is cooking, make chutney. In a small saucepan, stir together vinegar, raisins, jam and rhubarb. Bring to a simmer over medium heat and cook until rhubarb is very tender, about 10 minutes.
4
Carve pork into 1/4-inch slices. Yields about six slices plus 1/3 cup rhubarb chutney per serving.
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