Prep 10 mins
Cook 30 mins
This recipe is from Bon Appetit. I have made it with pork chops as well as pork tenderloin. The chutney is a nice compliment for pork and is a great use of rhubarb if you have it in your garden or freezer. I keep my ginger in the freezer, take it out about 10 minutes before I want to use it and then grate it with my Microplane.
- 177.44 ml dark brown sugar, packed
- 78.07 ml apple cider vinegar
- 29.58 ml water
- 14.79 ml peeled gingerroot, grated
- 7.39 ml lemon zest, grated
- 1 cinnamon stick
- 473.18 ml fresh rhubarb, cut into 1/2 inch cubes
- 118.29 ml dried currant
- 907.18 g pork tenderloin
- 14.79 ml vegetable oil
- Bring first 6 ingredients to a boil and stir until sugar dissolves.
- Reduce heat and simmer for 5 minutes.
- Add the rhubarb and currants and bring to a boil.
- Reduce heat and simmer until rhubarb is tender, about 5 minutes.
- Season to taste with salt.
- Prepare barbecue at medium-high heat.
- Rub pork with oil and sprinkle with salt and pepper.
- Grill until done, turning occasionally, about 20 minutes.
- (A thermometer in the thickest part should read 150 degrees.).
- Transfew tenderloins to a cutting board, tent with foil and let rest 10 minutes.
- Carve at a diagnoal into 1/2 to 3/4 inch slices and serve with chutney.