Bifana

Diane Chervenak Raque

A pork tenderloin with rhubarb chutney, deliciously flavored with a variety of spices.

Modified from: Bifana

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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

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  1. To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, and cloves 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 that has been pureed. 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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