Pork Tenderloin with Rhubarb Chutney

I'm alive! Ha ha, I made it through my first week of LNA classes! The first week was actually becoming certified as a Professional Rescuer with the American Red Cross. It was actually fairly fun and I'm looking forward to the rest of the coursework.

This weekend I cooked up a pork loin and made a chutney from the rhubarb I froze earlier in the season. Hopefully you have some in your freezer too so you can make this tasty (very fall-like) meal! :)

Pork Tenderloin with Rhubarb Chutney

Chutney

• 3/4 cup sugar
• 1/3 cup cider vinegar
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon ground garlic
• 1 teaspoon cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon dried crushed red pepper
• 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
• 1/2 cup (generous) chopped red onion
• 1/3 cup dried tart cherries or golden raisins (about 2 ounces)

Pork

• 2 pork tenderloins (about 1 1/2 pounds total), trimmed
• 2 teaspoons ground cumin
• 1 tablespoon olive oil
• Fresh cilantro sprigs

For chutney:
Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

For pork:
Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.