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.
Recipe information
Yield
Makes 4 servings
Ingredients
FOR CHUTNEY
FOR PORK
Preparation
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.
