Reviewed: Jun. 5, 2011

Wonderful recipe, I made it as written - except that I did not brown on the stove. I took another's suggestion and put the tenderloins together with some of the chutney, which I had made a couple of days earlier, to marinate for a couple hours before putting directly into the oven. Got raves all the way round. We had pre-dinner drinks served with Hummus III and Peppy's Pita Bread (recipes from this site and made the day before). Main course: te Bifana served with Basmati Rice (recipe from this site), Spring Rhubarb Salad (recipe from this site) and a green salad. Served home made French bread which I had made a couple days before and frozen - placed in the hot oven for 15 minutes and tasted like fresh. Dessert was fruit mixture of lightly cooked rhubarb and apple and fresh strawberries, topped with whipped cream, served on shortbread tart shells. (Base was Tiny Shortbread Tarts which I made larger). Great meal, everybody cleaned their plates. Easy meal to prepare in that so much could be done ahead of time. Good way to use up a lot of rhubarb as well.

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Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: May 25, 2011

This is definitely a keeper! It was a nice day, so we grilled it after marinating a couple of hours in some pureed chutney. I cut back on the red chiles, and will probably leave it out altogether next time since there were so many other flavors to enjoy that the heat wasn't necessary.

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Reviewer:

Diane R

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Cooking Level: Intermediate

Reviewed: Apr. 21, 2011

This was delicious! I finally found a way to use the rhubarb in our garden that my husband will eat. :) The chutney could easily be used in other dishes, which is good because it makes a lot.

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Reviewer:

StephTBear44

Reviewed: Dec. 5, 2010

This was a great way to use up Rhubarb that's not a desert. Great combination of flavors. Went well with both chicken and pork. I'm going to try a double batch and freeze it next time for an easy quick topper.

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Reviewer:

Bebe

Reviewed: Nov. 13, 2010

This was great! Good mix of flavors and goes very nicely with pork tenerloin. I'll bet you could can this in jars and then always have it on hand.

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Reviewer:

Colleen Lowry

Reviewed: May 23, 2010

The chutney is amazing. I made some with fresh rhubarb from the garden. It goes works great with chicken too!

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Reviewer:

jonschro

Reviewed: May 21, 2010

Heavenly!! I've made this three times now. Make the chutney just in time to cool before serving. On the second day it's almost too pungent. Fresh, it has a marvelously complex flavor with lovely layers to it. Your guests will swoon. I nearly do as it cooks! I don't use cumin on the pork. It's a bit much with the chutney/sauce, I think. Update 2011 - I just rub the tenderloin with a little salt/pepper and dry mustard. A large dollop of leftover chutney is excellent in a bowl of oatmeal!

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Reviewer:

SCHNICKELFRITZ

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

Reviewed: Aug. 2, 2009

I had made this a couple times before this review and loved it, as did my husband. But I couldn't remember the name! After receiving an enormous bounty of rhubarb from a co-worker, went looking again for this recipe. The chutney is a great way to use rhubarb and very flavorful. Good with chicken - as I have used it more with chicken than pork!

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Reviewer:

Paperlady

Cooking Level: Expert

Home Town: Orinda, California, USA

Living In: Corvallis, Montana, USA

Reviewed: Aug. 1, 2009

This was really good but my husband said it needed ground pepper.

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Reviewer:

mkw101

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

Reviewed: May 14, 2008

Sooo yummy! It was a great and inventive way to use up some leftover rhubarb from last season before my new stuff comes in. The chutney really compliments the juicy pork. It makes a lot of chutney so I will be using it in a chicken salad also.

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