Pork Tenderloin With Rhubarb-Currant Chutney Recipe

Name: Pork Tenderloin With Rhubarb-Currant Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup dark brown sugar, packed; ⅓ cup apple cider vinegar; 2 tablespoons water; 1 tablespoon peeled gingerroot, grated; 1 ½ teaspoons lemon zest, grated; 1 cinnamon stick; 2 cups fresh rhubarb, cut into 1/2 inch cubes; ½ cup dried currant; 2 lbs pork tenderloin; 1 tablespoon vegetable oil

Servings: persons

¾ cup dark brown sugar, packed
⅓ cup apple cider vinegar
2 tablespoons water
1 tablespoon peeled gingerroot, grated
1 ½ teaspoons lemon zest, grated
1 cinnamon stick
2 cups fresh rhubarb, cut into 1/2 inch cubes
½ cup dried currant
2 lbs pork tenderloin
1 tablespoon vegetable oil

1
Bring first 6 ingredients to a boil and stir until sugar dissolves.
2
Reduce heat and simmer for 5 minutes.
3
Add the rhubarb and currants and bring to a boil.
4
Reduce heat and simmer until rhubarb is tender, about 5 minutes.
5
Season to taste with salt.
6
Prepare barbecue at medium-high heat.
7
Rub pork with oil and sprinkle with salt and pepper.
8
Grill until done, turning occasionally, about 20 minutes.
9
(A thermometer in the thickest part should read 150 degrees.
10
).
11
Transfew tenderloins to a cutting board, tent with foil and let rest 10 minutes.
12
Carve at a diagnoal into 1/2 to 3/4 inch slices and serve with chutney.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup dark brown sugar, packed, ⅓ cup apple cider vinegar, 2 tablespoons water, 1 tablespoon peeled gingerroot, grated, and more.

Yes, Pork Tenderloin With Rhubarb-Currant Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Rhubarb-Currant Chutney

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