Pork Tenderloin with Spiced Rhubarb Chutney

• 3/4 cup sugarsugar
• 1/3 cup cider vinegarvinegar
• 1 tablespoon minced peeled fresh gingerginger
• 1 tablespoon ground garlicgarlic
• 1 teaspoon cumincumin
• 1/2 teaspoon ground cinnamoncinnamon
• 1/2 teaspoon ground clovesclove
• 1/4 teaspoon dried crushed red pepperbell-pepper
• 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
• 1/2 cup (generous) chopped red onionred-onion
• 1/3 cup dried tart cherries or golden raisins (about 2 ounces)
• 2 pork tenderloins (about 1 1/2 pounds total), trimmed
• 2 teaspoons ground cumincumin
• 1 tablespoon olive oilolive-oil
• Fresh cilantro sprigscilantro

1. 01Combine 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. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

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