Tuesday, June 28, 2011

Grilled Pork Tenderloin with Rhubarb Chutney

A few weeks ago, I felt like I was the only one in the food blogosphere not cooking and writing about rhubarb. I'd never cooked or even eaten rhubarb before, but I couldn't stand to be left out so I went looking for a recipe that combined rhubarb with the pork tenderloin waiting in my fridge to be grilled. This recipe from Epicurious, modified for the grill, fit the bill.

Grilled Pork Tenderloin with Rhubarb Chutney

Ingredients for Chutney:
  • 3/4 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon dried crushed red pepper
  • 4 cups 1/2-inch cubes fresh rhubarb
  • 1/2 cup chopped shallot
  • 1/2 cup dried tart cherries
Ingredients for Pork:
  • 2 pork tenderloin
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • grill spray
Directions:
  1. Combine the sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in medium heavy-bottomed saucepan. Bring to simmer over low heat, stirring occasionally until sugar dissolves.
  2. Add the rhubarb, shallot and dried cherries to the saucepan. Increase the heat to medium-high and cook the rhubarb until it is tender and the mixture thickens slightly, about 15 minutes. Cool to room temperature.
  3. Meanwhile, preheat a gas grill on high.
  4. Rub the pork with the olive oil and then the cumin, salt and pepper.
  5. After the grill is hot, clean it thoroughly and spray with grill spray.
  6. Put the pork tenderloins on the grill and sear it for 3-4 minutes on one side, turn and sear it on each of the other two or three sides for 3-4 minutes each.
  7. After searing all over, continue to cook the pork tenderloins, turning occasionally, until the internal temperature is 125-130 degrees. Use your meat thermometer to avoid over cooking the meat!
  8. Remove from heat and let rest for at least 10 minutes.
  9. Slice into medallions and top with the rhubarb chutney.
The savory pork with the slightly sweet and spicy rhubarb was perfect with a wild rice blend and asparagus roasted with thyme. Not the most kid-friendly meal I served that week, but I loved it. The rhubarb chutney was inspiring -- all kinds of ideas percolating about!


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