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Spice Rubbed Pork with Rhubarb Chutney

Fude Inspired Cuisine and Wine Bar

Rhubarb freezes well, making this in-season chutney a terrific flavour addition all year long.

Rhubarb Chutney
7 1/3 cups frozen rhubarb
1 cup frozen cranberries
1 1/4 cups white sugar
1/4 cups brown sugar
1 cup apple cider vinegar
2 tsps ground cinnamon
1/4 tsp ground cloves

Spice Rubbed Pork
1 Tbsp salt
1/2 Tbsp pepper
1/4 cup flour
2 Tbsp chili powder
1/2 Tbsp coriander
1/8 tsp cayenne pepper
4 tsp cumin
1 pork tenderloin

Rhubarb Chutney
1. Combine all ingredients in a heavy pot and cook over medium heat, stirring frequently, until thick and reduced in volume by about half. The chutney should still have some flow to it, as it will thicken more as it cools, and will have darkened significantly in colour.
2. Take chutney off heat and let cool. Once cooled, reserve 1 Tbsp chutney for pork. Remainder can be frozen for later use.

Spice Rubbed Pork
1. Combine salt, pepper, flour, chili powder, coriander, cayenne, and cumin in a bowl.  Mix well.
2. Roll pork tenderloin in 3 Tbsp spice mixture.  Remaining mixture can be kept in a sealed container to be used at a later date.
3. Pan sear pork then place on a greased baking tray. Cook pork in a 400ºF oven for 5-7 minutes, until cooked through.
4. Let pork loin rest for 1 minute, then cut into pieces and top with rhubarb chutney.

Yield 1 serving

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