Bifana

"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."

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (39)

DIRECTIONS

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.
Preheat oven to 400 degrees F (200 degrees C).
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.
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

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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 the chutney is made the rest is quick and easy! my advice would be to cook the chutney early (a day or a few hours)and put it away until the time you do the roast.

40 users found this review helpful

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 father, and now it's a tradition. My mother makes it almost every large dinner party she's hosted. I serve it with couscous with golden raisins and green onions and a green salad. It is a huge hit with everyone that tastes it!

32 users found this review helpful

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 didn't look very good. The taste, however, was definitely a keeper, so I think I'll roast the seasoned/seared pork tenderloin until done and then serve the spiced rhubarb sauce on the side!

16 users found this review helpful

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Recipe Submitter:

Michele O'Sullivan

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Las Vegas, Nevada, USA
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NUTRITION INFORMATION

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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