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.

My mother came to visit so I made this as a welcome dinner...it was divine! Neither of us care for rhubarb, so I used a bag of frozen cherries instead. I also brined the pork in salt water with brown sugar, and it made the meat deliciously tender. The only thing I added was thyme to rub on the pork with cumin before searing it. I covered the roasting pan with alluminum foil, and it turned out tres gourmet. Thanks for this wonderful, easy recipe!

Excellent chutney (I used frozen cranberries) that is delicious on turkey sandwiches the next day.

Wow! This recipe is flawless. The only thing I changed was I subbed the garlic powder for fresh garlic. Also, the recipe doesn't say to cover the pork. Do cover it as it will take forever to cook otherwise. Awesome recipe and I will make this one again and again.

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.

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.

Fantabulous recipe! I just cooked it tonight for the first time and it got raves all the way around the table. A few alterations I made: I prefer to cook the tenderloin to 140 degrees instead of 155, it's a safe temperature and so much more succulent that way. Before I cook the pork I soak it in a Ziploc for an hour in six cups of water with 3/4 cup brown sugar and 1/4 cup table salt. Instead of rhubarb, I used fresh cranberries in the chutney. And I paired the tenderloin with mango couscous, and a bowl of pan-fried bok choy and collard greens in a coconut-milk cream sauce. Holy Mahoney it was good!

This is my husband's favorite dish I make!! If it were up to him, we'd have it once a week. It makes the house smell delicious. I cook it with a mixture of strawberries and mango instead of the rhubarb and sugar.

I followed recipe exactly and it was wonderful!!! Would not change a thing.

I substituted red wine vinegar for the cider vinegar and omitted the ginger because I didn't have them in the house. My husband thought it was great and we should save the recipie - which is saying a lot because he is not a fan of recipes that include cinnamon. My 3 year old didn't even seem fazed by the red pepper (I used ground, not flakes). I thought it was good and easy .

This was pretty easy to make. My husband enjoyed it but my son didn't really dig the rhubarb. Which is suprising because he eats everything. It had a good flavor and was "different."

wonderful. easy to prepare and my boyfriend and i just loved it.

ChrisB

delicious! based on previous reviews, i replaced the 2 teaspoons of cumin with 1 teaspoon each of cumin and coriander. i also used a handblender to puree the chutney used as the baste for the tenderloin.

Outstanding. I could not find any rhubarb this time of the year, so I used cranberries (fresh frozen) instead, it was delish!!

This was a great recipe, the only thing I left out was the raisins and changed the garlic powder to crushed garlic. Rhubarb isn't in season so I had to buy frozen. I really enjoyed making this it made the house smell wonderful, my husband loved it. Can't wait to make it again.

LOVE IT!!! This is my husbands favorite! He's always inviting company over so I will make it again and again. I would not change a thing about it. I have not been cooking for long, and this recipe makes me look like a pro! Thank you so much for posting it!!!!!

This is excellent. I did cook it a bit longer than the suggested time but other than that followed the recipe as written. Not the bifana I am familiar with but a good recipe in its own right. Great way to use up last summer's frozen rhubarb.