BBQ Pork Tenderloin, Rhubarb Chutney on Yellow Plate

Pork Tenderloin With Rhubarb Chutney

The Rhubarb Chutney compliments the pork beautifully.  Definitely something to make when the young, sweet rhubarb begins to appear at farmer’s markets or in your garden.  I’ve made the chutney in spring and frozen it.  It tasted great with both turkey and Tourtiere!  A Bonus…it’s great on a ham or turkey sandwich too!

Makes 4 Servings

2 Pork tenderloins, trimmed of silverskin
Thinly sliced prosciutto (approximately 4 oz.)
1 clove of garlic, cut into 6 slivers
Fresh sage leaves
Sea salt & freshly ground black pepper

Preheat oven to 375 F.

Prepare the Tenderloin:

On a large piece of wax paper, lay out the Proscuitto in a square shape to the width of the  tenderloin , slightly overlapping the slices.  With a small knife cut 3 slits into the pork tenderloin (near both ends and in the middle); insert 3 slivers of garlic in each slit.  Season with a small amount of salt and pepper; place a few of the sage leaves on top and then roll up the tenderloin, completely enclosing it in Proscuitto.  Using kitchen string, tie up every 1″ or so to keep the Proscuitto from falling off.  Season and wrap the second tenderloin in the same way.

Heat 1 Tbsp. EVO in an oven proof frying pan (cast iron works well) over medium-high heat. Season pork with salt and pepper. Tuck thin ends under and secure with toothpicks or short wooden skewers. Brown on all sides, approximately 5 minutes. Place pan in oven and roast for 15 – 20 minutes. Check the inner temperature of the tenderloins with an instant-read thermometer, pork should be 155 F for medium-well. Remove from oven, place on a cutting board, tent with foil and let rest 10 minutes before carving into ½” thick slices.

Alternatively, preheat your barbecue and cook over indirect heat for 20 minutes or so (155 F). Serve with the rhubarb chutney.  I’d definitely like doing it on the barbecue.

Rhubarb Chutney – makes 2 cups

Make up to 2 days ahead and keep refrigerated.

½ cup plus 1 Tbsp. sugar
¼ cup red wine vinegar
¾ piece of cinnamon stick
¾ Tbsp. (2 ¼ tsp.) minced fresh ginger
¾ tsp. grated orange peel, a Microplane grater works really well for this
¼ tsp. (scant) ground cardamom
2 1/4  cups coarsely chopped rhubarb, approximately 1 lb. trimmed of leaves, leaves discarded
1/4  cup + 2 Tbsp.  currants
2 green onions, chopped

Make the Chutney:

Stir the first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture comes to a boil. Add the rhubarb, currants and green onions; bring back to the boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon stick. Cover and refrigerate chutney until cold, at least 1 hour.


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