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Bifana

SUBMITTED BY: Michele O'Sullivan 

"This dish fills the house with an incredible aroma. The sweet and sour flavor of the spiced rhubarb sauce is truly mouth-watering. If fresh rhubarb is not available, frozen may be used. You can substitute pork roast, chicken, duck or lamb for the pork tenderloin, if you wish."
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RECIPE RATING:
This recipe has been rated 51 times with an average star rating of 4.7
Read Reviews (39)
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3/4 cup white sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon dried red chile pepper
  • 4 cups diced rhubarb
  • 1/2 cup chopped red onion
  • 1/3 cup golden raisins
  •  
  • 1 1/2 pounds pork tenderloin
  • 2 teaspoons ground cumin
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 sprigs fresh cilantro, for garnish

What to Drink?
Wine Riesling

DIRECTIONS

  1. To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
  4. Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on nov. 5, 2003 by MARTHA J PAUL 
we loved it. My husband asked me to bookmark this so I could cook it for our guests. after... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on nov. 5, 2003 by KIRSTENH 
This is fantastic--so good! I made it for Father's Day several years ago for a pork-loving... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed on may 26, 2003 by DianeF 
I'd love to give the recipe 5 stars but the presentation with the cooked rhubarb on top just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on apr. 19, 2003 by SKETCHUM 
My family really enjoyed this. All the different spices mixed well with the pork. I'm... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on apr. 19, 2003 by LACEY PFEFFER 
Wow! This is really good. I had to cook the pork a little longer than instructed because I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on apr. 10, 2005 by ALBIANNE 
What a great combination of flavors, this is really good. I followed the recipe exactly and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on jan. 7, 2008 by pdizzy 
So yummy, you're gonna want seconds. Sweet with warm spicy accents. Had to make some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on may 14, 2004 by TERIVOSICKY 
This is a recipe that my whole family loves. We have made this several times and find it's a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on apr. 15, 2007 by mommajana 
Outstanding. I could not find any rhubarb this time of the year, so I used cranberries (fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on feb. 14, 2004 by Gracie 
Delicious--we love pork tenderloins, and generally I cook them with a rosemary/thyme rub. ... MORE

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Recipe Submitter:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Henderson, Nevada, USA

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Nutritional Information
Bifana

Servings Per Recipe: 4

Amount Per Serving

Calories: 561

  • Total Fat: 10.1g
  • Cholesterol: 80mg
  • Sodium: 65mg
  • Total Carbs: 92.7g
  •     Dietary Fiber: 4g
  • Protein: 30g

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