Pork Tenderloin with Rhubarb-Currant Chutney

4.5(35)

The sweet yet tangy chutney lends an exotic flavor to grilled pork — or chicken or salmon. The dark brown sugar stands up to the other intense ingredients.

by Epicurious·published 2004-08-20

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Servings

Makes 6 servings

Total time

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Calories / serving

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Ingredients (10)

serves

3/4 cup (packed) dark brown sugardark-brown-sugar
1/3 cup apple cider vinegarapple-cider-vinegar
2 tablespoons waterwater
1 tablespoon minced peeled fresh gingerginger
1 1/2 teaspoons grated lemon peellemon
1 cinnamon stickcinnamon
2 cups 1/2-inch pieces fresh rhubarbrhubarb
1/2 cup dried currantscurrant
2 1-pound pork tenderloins
1 tablespoon vegetable oilvegetable-oil

Instructions (2 steps)

01Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt. (Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.)
02Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally, about 20 minutes. Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices. Serve with chutney.

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Not rich — missing servings, total time, or calories.