Pork Tenderloin with Rhubarb-Currant Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The sweet yet tangy chutney lends an exotic flavor to grilled pork or chicken or salmon. The dark brown sugar stands up to the other intense ingredients. 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 |
Directions:
1. Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt. (Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.)
2. Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally, about 20 minutes. Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices. Serve with chutney.
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