Recipe 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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minced fresh ginger root
dried red chile pepper
chopped red onion
1 1/2 pounds
salt and pepper to taste
fresh cilantro, for garnish
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.
I wasn't as wild about this as a lot of people were. Like some others, I substituted cranberries for the rhubarb. I thought it made a lot of chutney--think that part could have been cut in half. (I've been trying to find ways to use up the leftover chutney--I was surprised to find it's really tasty just mixed with some plain yogurt; also good mixed in chicken salad.) My husband, who is sensitive to smells didn't like the strong vinegar smell of the chutney cooking. The chutney tasted fine, though, not too vinegar-y. It was a little tart, though, so I added orange juice and apple sauce to sweeten it up. I put the pork in a brine of water, salt and sugar for about an hour and a half before I cooked it--not sure how much it helped, but the pork was pretty tender. I think I prefer a simpler pork--I found the very strong taste of the chutney overpowered the meat, but that's probably a personal preference.
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!
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!
What a great combination of flavors, this is really good. I followed the recipe exactly and the chutney was fantastic. I marinated a big piece of pork tenderloin in about 3/4 cup of the chutney over night and in the morning just put it in the crock pot with the chutney marinade still covering it, it was delicious and I still have enough chutney to share with my mom and make our family another meal. Thank you so much for sharing.
Wow! This is really good. I had to cook the pork a little longer than instructed because I didn’t allow extra time for the basting. The temperature was right on though, I used a thermometer and it turned out beautifully. Thank you for sharing this recipe. -LNP
My family really enjoyed this. All the different spices mixed well with the pork. I'm definitly keeping this recipe.
So yummy, you're gonna want seconds. Sweet with warm spicy accents. Had to make some modifications because I couldn't find rhubarb in store. Substituted fresh cranberries instead and worked perfectly. Also used ground ginger instead of fresh, and omitted raisins -- still turned out great. The flavors in the chutney worked perfectly with pork.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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