Copy and Taste

Hi, we're Courtney and Zach. And we're learning how to cook. We usually get it wrong more than we get it right. But we're getting better! Submit your recipes and we'll try. If it's good, we'll tell everyone to copy and taste! 

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July 11

Pork Tenderloin with Rhubarb Chutney

We found this recipe on Iron Stef:

Ingredients

Chutney

  • 3/4 cup white sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon dried red chile pepper
  • 4 cups diced rhubarb
  • 1/2 cup chopped red onion
  • 1/3 cup golden raisins

Tenderloin

  • 1 1/2 pounds pork tenderloin
  • 2 teaspoons ground cumin
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 sprigs fresh cilantro, for garnish


Directions

  1. To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
  4. Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.

Hindsight

The recipe didn’t specify how many people it would serve and we learned the hard way that we made enough rhubarb chutney to feed Napoleon’s army. If you’re cooking for two, you’re safe to half the recipe.

We served the tenderloin with a simple salad of young lettuce, tomatoes and cucumber, dressed with lemon and olive oil. However, we now think it would be better with an arugula and Gorgonzola salad.

Finally, basting the meat is a two-man operation.

Summary

This is Zach’s favorite recipe yet. A good candidate for a dinner party if we ever throw one, or a nice recipe to send to mom to make use of the rhubarb in her garden.