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Spiced Pork Tenderloin With Rhubarb Chutney

Sous Chef Thomas Stuart,

This tangy-sweet rhubarb chutney is a cool complement to the tender slices of spiced pork. The chutney can be made in large batches and stored in your freezer.

4 6 oz pork tenderloin
2 Tbsp canola oil

Spice Rub
2 Tbsp paprika
2 Tbsp dried garlic
2 Tbsp brown sugar
1 Tbsp salt
1 Tbsp dry mustard
1 Tbsp dry oregano
1 Tbsp dried chiles

Rhubarb Chutney
2 cups rhubarb, frozen or fresh
1 cup cranberries
1 1/2 cups white sugar
1/2 cup brown sugar
1 cup apple cider vinegar
1 tsp cinnamon
1/2 tsp ground cloves

Pork Tenderloin
1. Heat oven to 350-400˚ F.
2. In a bowl, combine all spice rub ingredients.
3. Coat pork in the spice rub.
4. In pan, add canola oil. When hot, sear pork loin on all sides.
5. Place pork in oven for 20 min, or until desired doneness.

Rhubarb Chutney
1. Combine all ingredients in a heavy-bottom pot.
2. Cook over a medium heat, stirring frequently, until reduced and thick (approximately 1 hr). The volume of the chutney should reduce by half.
3. Serve hot or cold over the pork.

Yield 4 servings

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