Pork Bifana with ChutneyB>Chutney3/4 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 Roast 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 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. Preheat oven to 400 degrees F (200 degrees C). 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. 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. To Freeze: Freeze in freezer safe container, put chutney into a zip top baggie. To Reheat: 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. |