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: 3/4 cup (packed) dark brown sugar; 1/3 cup apple cider vinegar; 2 tablespoons water; 1 tablespoon minced peeled fresh ginger; 1 1/2 teaspoons grated lemon peel; 1 cinnamon stick; 2 cups 1/2-inch pieces fresh rhubarb; 1/2 cup dried currants; 2 1-pound pork tenderloins; 1 tablespoon vegetable oil

Servings: persons

3/4 cup (packed) dark brown sugar
1/3 cup apple cider vinegar
2 tablespoons water
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons grated lemon peel
1 cinnamon stick
2 cups 1/2-inch pieces fresh rhubarb
1/2 cup dried currants
2 1-pound pork tenderloins
1 tablespoon vegetable oil

1
Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves.
2
Reduce heat to low and simmer 5 minutes.
3
Increase heat to medium-high.
4
Add rhubarb and currants; bring to boil.
5
Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes.
6
Season chutney with salt.
7
(Chutney can be made 3 days ahead.
8
Cool slightly.
9
Cover and refrigerate.
10
Rewarm before using.)
11
Prepare barbecue (medium-high heat).
12
Rub pork with oil and sprinkle with salt and pepper.
13
Grill pork until thermometer inserted into thickest part registers 150F, turning occasionally, about 20 minutes.
14
Using tongs, transfer pork to cutting board; let pork rest 10 minutes.
15
Cut pork into 1/2-inch-thick slices.
16
Serve with chutney.

380

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: 3/4 cup (packed) dark brown sugar, 1/3 cup apple cider vinegar, 2 tablespoons water, 1 tablespoon minced peeled fresh ginger, 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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