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| Rhubarb Chutney served with Pork Tenderloin |
Looking for a little razzle-dazzle to go with your pork tenderloin? Try this delightful rhubarb-current chutney. It's spiced with cinnamon, lemon, and fresh ginger. It's a perfect spring dish to make when rhubarb is plentiful.
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| Rhubarb Ginger Current Chutney served with Pork Tenderloin.\ |
Rhubarb-Current Chutney with Pork Tenderloin
Serves 6
Extra virgin olive oil
Salt and pepper, to taste
3/4 cup packed golden sugar
1/3 cup apple cider vinegar
2 tablespoons water
1 tablespoon fresh ginger, peeled and minced
1 1/2 teaspoons grated lemon zest
1 cinnamon stick
2 cups fresh rhubarb, washed, ends removed, and sliced into 1/2-inch pieces
1/2 cup dried currants
Directions:
Preheat oven to 350 degrees F.
Place pork into a baking dish and rub with olive oil. Season with salt and pepper.
Place pork into the oven and cook for 40 to 50 minutes, or until the temperature in the thickest part of meat reaches 155 degrees F or 68 degrees C.
Meanwhile, in a medium saucepan, add the sugar, apple cider vinegar, water, ginger, lemon zest and cinnamon stick and bring to a boil. Lower heat and simmer five minutes. Then, increase the heat and add the rhubarb and currents. Bring to a boil again, then lower heat and simmer until rhubarb is tender, about five minutes.
Remove cinnamon stick and serve with pork tenderloin
Other Pork Recipes To Try:
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| Pork Loin With Peanut Sauce |
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| Breaded Pork with Pineapple/ginger Salsa |
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