June 25, 2013

Bear Essentials: Rhubarb
( + Pork Tenderloin with Spiced Rhubarb Chutney )

I want to tell you about this amazing pork tenderloin, but all I can think about is the word chutney.  Chutney.  Chuuuut-ney.  I'm repelled by it in a weird way that's kind of an obsession.  Chutneychutneychutneychutney.  It's like the sound a rollercoaster makes as it reaches the top of the first hill.  It's like the sound chickens make.

It's like the sound of chickens riding a rollercoaster.

Just live with that thought for a minute.

I think it's the "u."  Can we agree that "u" is the grossest of the letters?  It ruins everything.  Oh god, it ruins "ruins."  There's no escaping it.

Ok, please let's talk about this pork now.  It's a tenderloin, which is both delicious AND can be cut into thin little slices on the bias and fanned out on the plate so you look like a superfancy superstar.  That's a lot of super.  You should feel proud of yourself.

And then it's topped with chutney, which is sort of like if salsa and jam made a tangy-sweet, slightly spicy baby.  There's rhubarb in there, and my bestfriendever dried cherries, and ginger and red pepper flakes and all kinds of awesome.

You've got to try this.  And if you find yourself getting hung up on the name, just think about chickens on a roller coaster.  It definitely worked for me.

Pork Tenderloin with Spiced Rhubarb Chutney
barely adapted from Bon Appetit

Sugar  [ 3/4 cup ]
Cider Vinegar  [ 1/3 cup ]
Fresh Ginger  [ peeled and minced, 1 tablespoon ]
Garlic Powder  [ 1 tablespoon ]
Cumin  [ 1 teaspoon ]
Cinnamon  [ 1/2 teaspoon ]
Ground Cloves  [ 1/2 teaspoon ]
Crushed Red Pepper Flakes  [ 1/4 teaspoon ]
Rhubarb  [ cut into 1/2-inch cubes, 4 cups ]
Red Onion  [ chopped, 1/2 cup ]
Dried Tart Cherries  [ 1/3 cup ]

Pork Tenderloin  [ 1  1/2 pounds ]
Cumin  [ 2 teaspoons ]
Salt  [ to taste ]
Ground Black Pepper  [ to taste ]
Olive Oil  [ 1 tablespoon ]
Fresh Cilantro  [ to garnish ]

Make Chutney:
1.   In a heavy Dutch oven, mix Sugar, Vinegar, Ginger, Garlic, Cumin, Cinnamon, Cloves and Pepper Flakes.
2.   Over Low heat, stirring to dissolve sugar, bring mixture to a simmer.
3.   Stir in Rhubarb, Onion, and Dried Cherries.
4.   Raise heat to Medium-High; cook until Rhubarb has softened and mixture thickens  [ about 5 minutes ].
5.   Set aside to cool completely  [ can be made up to 1 day ahead ].

Make Pork:
6.   Heat oven to 400 degrees F.
7.   Season Pork on all sides with Cumin, Salt, and Pepper.
8.   In a large, heavy pan over High heat, heat Oil.
9.   Add Pork to pan and brown on all sides  [ about 5 minutes ].
10.   Place Pork in a roasting pan.
11.   Top Pork with 6 tablespoons of the Chutney.
12.   Roast Pork, brushing occasionally with 6 more tablespoons of the Chutney, until thermometer inserted into the center measures 155 degrees F  [ about 25 minutes ].
13.   Rest Pork for 10 minutes before slicing into medallions.
14.   Garnish with Cilantro and the remaining Chutney.    

Serves 4.

This time last year on Being A Bear:
Sourwood Honey Salted Caramels

1 comment:

  1. Lovely, I can imagine this chutney would taste great with any meat dish :)