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Recipe from Robin to the Rescue
You can buy rhubarb fresh or frozen. I like to serve this with quinoa or Sauteed Carrots & Parsnips).
Total Time: 50-65 minutes
Prep time: 10-15 minutes
Walk-away time: 30-40 minutes
Resting time: 10 minutes
Serves 4


    • Cooking spray
    • One 1¼-pound pork tenderloin, trimmed of silverskin
    • Salt and freshly ground black pepper to taste

    • 2 cups cored and chopped Granny Smith or Mclntosh apples
    • 1 cup chopped fresh or thawed frozen rhubarb stalks
    • 2/3 cup apple juice
    • 1/4 cup chopped shallots
    • 1/4 cup golden or dark raisins
    • 2 tablespoons brown sugar
    • 2 tablespoons cider vinegar
    • 2 teaspoons ground cumin


1. Preheat the oven to 400°F. Coat a shallow roasting pan with cooking spray.

2. Season the pork all over with salt and pepper. Place in the pan and roast until an instant-read thermometer inserted into the thickest part registers 160°F, 30 to 40 minutes. Remove from the oven and let rest for 10 minutes before cutting crosswise into 1/2-inch-thick slices.

3. Meanwhile, in a medium saucepan over medium heat, combine the chutney ingredients. Bring to a simmer, reduce the heat to medium-low, and let simmer until the apples break down and the chutney thickens, about 15 minutes. Serve the chutney over the sliced pork.

Make it a meal Kit: Make the chutney and store it in a scalable container for up to 5 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for a few minutes on LOW. Reheat in a small saucepan over medium heat or in the microwave for 2 minutes on HIGH.

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