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

1. Combine first 8 ingredients in heavy large Dutch oven.
2. Bring to simmer over low heat, stirring until sugar dissolves.
3. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes.
4. Cool completely.
5. (Can be made 1 day ahead.
6. Cover and chill.
7. Bring to room temperature before using.)
8. Preheat oven to 400F.
9. Sprinkle pork with cumin.
10. Season with salt and pepper.
11. Heat oil in heavy large skillet over high heat.
12. Add pork and brown on all sides, about 5 minutes.
13. Transfer to roasting pan.
14. Brush pork with 6 tablespoons chutney.
15. Roast until thermometer inserted into center of pork registers 155F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes.
16. Slice pork into medallions.
17. Garnish with cilantro and serve with remaining chutney.

sugar, cider vinegar, fresh ginger, ground garlic, cumin, ground cinnamon, ground cloves, red pepper, fresh rhubarb, red onion, cherries, pork, ground cumin, olive oil, cilantro

Taken from www.epicurious.com/recipes/food/views/pork-tenderloin-with-spiced-rhubarb-chutney-1759 (may not work)