Pork Tenderloin with Spiced Rhubarb Chutney =========================================== Chutney: 3/4 cup sugar 1/3 cup cider vinegar 1 tablespoon minced peeled fresh ginger 1 tablespoon ground garlic 1 teaspoon cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon dried crushed red pepper 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds) 1/2 cup (generous) chopped red onion 1/3 cup dried tart cherries or golden raisins (about 2 ounces) Pork: 2 pork tenderloins (about 1 1/2 pounds total), trimmed 2 teaspoons ground cumin 1 tablespoon olive oil Fresh cilantro sprigs For chutney: Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. 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. For pork: Preheat oven to 400F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.
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