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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."

Rating: This weblink has been rated 53 times with an average star rating of 4.7 Read Reviews (41)

Rate/Review | 2,525 people have saved this

What to Drink?

Wine Riesling
Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

Directions

  1. 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.
  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. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 561 | Total Fat: 10.1g | Cholesterol: 80mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2003 by SKETCHUM 
My family really enjoyed this. All the different spices mixed well with the pork. I'm... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2003 by LACEY PFEFFER 
Wow! This is really good. I had to cook the pork a little longer than instructed because I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2005 by ALBIANNE 
What a great combination of flavors, this is really good. I followed the recipe exactly and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by pdizzy 
So yummy, you're gonna want seconds. Sweet with warm spicy accents. Had to make some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2004 by TERIVOSICKY 
This is a recipe that my whole family loves. We have made this several times and find it's a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2007 by mommajana 
Outstanding. I could not find any rhubarb this time of the year, so I used cranberries (fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2004 by Gracie 
Delicious--we love pork tenderloins, and generally I cook them with a rosemary/thyme rub. ... MORE

 
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