Pork Tenderloin With Spiced Rhubarb Chutney
Categories: Pork
Ingredients:
- 2 pork tenderloins (about 1 1/2 pounds total), trimmed
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- Fresh cilantro sprigs
- 12 tablespoons spiced rhubarb chutney, divided
Preparation:
- 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.
First Made:
2008-05-08
2008-05-08
Yield:
4 servings
4 servings