Pork Tenderloin with Spiced Rhubarb Chutney

A family favorite shared by Nora S. A perfect spring dish, this recipe originally appeared in the Minneapolis Star Tribune.

Pork Tenderloin with Spiced Rhubarb Chutney

¾ cup sugar
1/3 cup cider vinegar
1 Tablespoon minced peeled fresh ginger
1 Tablespoon minced garlic
1 teaspoon cumin
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon dried crushed red pepper
4 cups (1/2 inch) cubes fresh rhubarb
(about 1 ½ pounds)
½ cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
1 ½ pounds pork tenderloin, trimmed
2 teaspoons ground cumin
1 Tablespoon olive oil

Fresh cilantro sprigs

To make chutney, combine in heavy large Dutch oven the sugar, cider vinegar, ginger, garlic, cumin, cinnamon, cloves and crushed red pepper.  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 in advance; cover and chill but serve at room temperature.

Preheat oven to 400 degrees. 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 about 25 minutes or until thermometer inserted into center of pork registers 155 degrees; brush occasionally with 6 or more tablespoons of chutney.

Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.