Tender pork is roasted with rich, warmly spiced chutney so that the fruity condiment gets a chance to cook into the meat. The woody, sweet notes of the chutney are also great atop chicken, lamb, or duck—or just on a spoon, straight. Rhubarb is at its prime in spring so for a fall-friendly chutney, replace it with fresh apples and figs.

　　

Ingredients

Makes 4 servings

　　

FOR CHUTNEY

3/4 cup sugar

　　1/3 cup cider vinegar

　　1 tablespoon minced peeled fresh ginger

　　1 tablespoon ground garlic powder

　　1 teaspoon ground cumin

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon ground cloves

　　1/4 teaspoon dried red pepper flakes

　　4 cups (1/2-inch) cubed fresh rhubarb (about 1 1/2 pounds)

　　1/2 cup (generous) chopped red onion

　　1/3 cup dried tart cherries or golden raisins (about 2 ounces)

　　

FOR PORK

2 pork tenderloins (about 1 1/2 pounds total), trimmed

　　2 teaspoons ground cumin

　　1 tablespoon olive oil

　　Fresh cilantro sprigs, for garnish

　　

MAKE CHUTNEY

Step 1

Combine the sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves, and red pepper flakes in a heavy large Dutch oven. Bring to a simmer over low heat, stirring until the sugar dissolves. Add the rhubarb, onion, and dried cherries; increase the heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely.

　　

MAKE PORK

Step 2

Preheat the oven to 400°F. Sprinkle the pork with the cumin. Season with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the pork and brown on all sides, about 5 minutes. Transfer the meat to a roasting pan. Brush with 6 tablespoons chutney. Roast until an instant-read thermometer inserted into the center registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice the pork into medallions. Garnish with cilantro and serve with remaining chutney.

　　

DO AHEAD

Step 3

The CHUTNEY can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

　　The Epicurious Cookbook