Pork Tenderloin with Spiced Rhubarb Chutney

Ingredients

• 0.3 cup cider vinegar 
• 4 servings cilantro sprigs fresh
• 1 teaspoon cumin 
• 1 tablespoon ginger fresh minced peeled
• 2 ounces golden raisins dried
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 2 teaspoons ground cumin 
• 2  pork tenderloins trimmed
• 1 tablespoon olive oil 
• 0.5 cup onion red generous chopped ()
• 0.3 teaspoon pepper dried red crushed
• 1 tablespoon ground garlic 
• 0.8 cup sugar 

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer
• dutch oven

Directions

1. Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves.
2. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
3. Preheat oven to 400°F.
4. Sprinkle pork with cumin. Season with salt and pepper.
5. Heat oil in heavy large skillet over high heat.
6. Add pork and brown on all sides, about 5 minutes.
7. Transfer to roasting pan.
8. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions.
9. Garnish with cilantro and serve with remaining chutney.