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Pork Tenderloin with Rhubarb Chutney
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Recipe - Coal Harbour
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Pork Tenderloin with Rhubarb Chutney
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Servings4
0
svg/info/recipe-calories Created with Sketch. Calories280
Ingredients
¾ cup (175 mL) granulated sugar
2 tbsp (30 mL) minced gingerroot
2 tbsp (30 mL) minced garlic
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground cloves
½ tsp (2.5 mL) hot pepper flakes
1/3 cup (75 mL) white wine vinegar
½ red onion, chopped
4 cups (1L) chopped rhubarb
1/3 cup (75 mL) raisins
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) garlic powder
½ tsp (2.5 mL) freshly ground black pepper
2 pork tenderloins (each about 12 oz/375g), trimmed
Directions

Chutney: In a large saucepan, combine sugar, ginger, garlic, cumin, cinnamon, cloves, hot pepper flakes and vinegar. Bring to a simmer over medium heat, stirring occasionally, for about 20 minutes or until rhubarb is tender and mixture thickens and becomes syrupy.

Preheat oven to 375F (190C).

Meanwhile, in a small bowl, combine cumin, garlic powder and pepper. Rub all over tenderloin. Place pork in prepared roasting pan. Roast in preheated oven for 20 minutes. Spread half the chutney over pork.

Roast for 5 to 10 minutes or until a meat thermometer inserted in the thickest part of the tenderloin registers 155F (68C). Transfer to a cutting board, tent with foil and let rest for 5 to 10 minutes to allow juices to redistribute and pork to reach an internal temperature of 160F (71C).

Cut tenderloin crosswise into thin slices and serve with the remaining chutney.

Nutritional Information

Makes 4 to 6 servings.

per serving

Calories: 280

Carbohydrates: 39 g

Dietary Fiber: 3 g

Protein: 27 g

Sodium: 48 mg

Total Fat: 2.6 g

0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
280
Calories

Shop Ingredients

Makes 4 servings
¾ cup (175 mL) granulated sugar
an image
Rogers Rogers - Sugar - Fine Granulated, 2 Kilogram
$4.99$0.25/100g
2 tbsp (30 mL) minced gingerroot
an image
Ginger Ginger - Root, Fresh, 1 Pound
$2.49/lb$0.55/100g
2 tbsp (30 mL) minced garlic
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Garlic Garlic - White, Bulk, 1 Each
$0.75
2 tsp (10 mL) ground cumin
an image
Simply Organic Simply Organic - Cumin, 65 Gram
$6.54 was $7.29$10.06/100g
1 tsp (5 mL) ground cinnamon
an image
Simply Organic Simply Organic - Cinnamon Powder, 69 Gram
$6.74 was $7.49$9.77/100g
1 tsp (5 mL) ground cloves
an image
Urban Fare Urban Fare - Ground Cloves, 45 Gram
$6.59$14.64/100g
½ tsp (2.5 mL) hot pepper flakes
Not Available
1/3 cup (75 mL) white wine vinegar
Not Available
½ red onion, chopped
an image
Onions Onions - Red, Unpeeled, 335 Gram
$1.47 avg/ea$0.44/100g
4 cups (1L) chopped rhubarb
Not Available
1/3 cup (75 mL) raisins
an image
Sun-Maid Sun-Maid - Natural California Raisins, 500 Gram
$6.39$1.28/100g
1 tbsp (15 mL) ground cumin
an image
Simply Organic Simply Organic - Cumin, 65 Gram
$6.54 was $7.29$10.06/100g
1 tsp (5 mL) garlic powder
an image
Simply Organic Simply Organic - Garlic Powder, 103 Gram
$8.74 was $9.49$8.49/100g
½ tsp (2.5 mL) freshly ground black pepper
an image
Simply Organic Simply Organic - Medium Black Pepper, 65 Gram
$8.24 was $8.99$12.68/100g
2 pork tenderloins (each about 12 oz/375g), trimmed
an image
Urban Fare Urban Fare - Signature Pork Tenderloin, 430 Gram
$10.42 avg/ea$2.42/100g

Nutritional Information

Makes 4 to 6 servings.

per serving

Calories: 280

Carbohydrates: 39 g

Dietary Fiber: 3 g

Protein: 27 g

Sodium: 48 mg

Total Fat: 2.6 g

Directions

Chutney: In a large saucepan, combine sugar, ginger, garlic, cumin, cinnamon, cloves, hot pepper flakes and vinegar. Bring to a simmer over medium heat, stirring occasionally, for about 20 minutes or until rhubarb is tender and mixture thickens and becomes syrupy.

Preheat oven to 375F (190C).

Meanwhile, in a small bowl, combine cumin, garlic powder and pepper. Rub all over tenderloin. Place pork in prepared roasting pan. Roast in preheated oven for 20 minutes. Spread half the chutney over pork.

Roast for 5 to 10 minutes or until a meat thermometer inserted in the thickest part of the tenderloin registers 155F (68C). Transfer to a cutting board, tent with foil and let rest for 5 to 10 minutes to allow juices to redistribute and pork to reach an internal temperature of 160F (71C).

Cut tenderloin crosswise into thin slices and serve with the remaining chutney.