PORK WITH RHUBARB CHUTNEY
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
• 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.