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Pork Tenderloin with Rhubarb-Currant Chutney

Pork Tenderloin with Rhubarb-Currant Chutney

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  • 3/4 cup (packed) dark brown sugar
  • 1/3 cup apple cider vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons grated lemon peel
  • 2 cups 1/2-inch pieces fresh rhubarb
  • 2 1-pound pork tenderloins
  • 1 tablespoon vegetable oil

Recipe Preparation

  • Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt. DO AHEAD Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.

  • Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally, about 20 minutes. Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices. Serve with chutney.

Recipe by Janet McCrackenReviews Section

Watch the video: Rhubarb 101 - Everything You Need To Know About Rhubarb (May 2022).


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