I had some rhubarb left over from the snack cake, and then I went and bought some more. I'm addicted, I tell you. What goes with rhubarb? I pondered during a slow moment at work today. Duck would be delicious. Lamb, too. But what I decided on was pork tenderloin with a rhubarb chutney.
I had a funny experience making this recipe. I had conceived of the combination in my head, and then I went and found a recipe for it. As I was putting the chutney together, it occurred to me that I'm pretty sure I made this exact recipe once before, a long time ago. But then I guess I forgot about it. And here I was about to take credit for making it up, i.e. remembering it. Jeez.
I followed the recipe pretty faithfully, except that I used dried cranberries instead of raisins, as that's what I had on hand. It came together very rapidly, always a plus for a weeknight dinner. The result? A brightly-hued, sweet-tart accent to a cumin-spiced pork tenderloin. We all enjoyed it, even Frances, who got a bit of the meat minus the chutney. Feeding a dog chutney just seems like a bad idea.
I won't forget this recipe again: it's definitely going into my annual rhubarb repertoire.
i like seeing new ways to perk up pork, and a rhubarb chutney would certainly do the trick. no apologies necessary for your rhubarb kick! :)
ReplyDelete(ha--i'm a poet and didn't know it!)
Oh, your pork turned out lovely! I still have not cooked with rhubard. It may take me a whole season before I do, I think.
ReplyDeleteLooks like an amazing dinner! I've never made anything with rhubarb - though I did grow it once (gave it all away).
ReplyDeletePork is made for fruit. Your chutney sounds like a perfect accompaniment that sings of spring.
ReplyDeletelooks fantastic - I jsut have a whole bunch of rhubarbs lying around trying to do something with them. This might be just the thing :-)
ReplyDeleteSounds awesome. I don't often think to add chutney to our meals because the kids won't eat it, but that's a horrible reason. They'll never eat it if I don't at least make it, will they? haha
ReplyDeleteI did a really good mango chutney quite a while back that's great with chicken and in chicken salad. Maybe when you've had your fill of rhubarb, you can try that next.
No need to apologise, in fact you should revel in your rhubarb love! (We're lucky here, we can actually get rhubarb over a long period but I have a feeling some of it is hothouse stuff). I often cook things like that (from memory and think I'm a hot-shot)..but hey, we're pretty cool for remembering those recipes!
ReplyDeletegrace: thank you for your delightful rhyme :)
ReplyDeleteBen: give it a try--it's easy as long as you add enough sugar.
Domestic Adv: how cool that you grew it! Wish I had a garden...
CJ: I agree, pork is made to go with fruit!
zlamushka: give it a go! And thanks for stopping by, I'm going to check out your blog as well!
oneordinaryday: Actual, mango chutney sounds even better to me--I love mangoes!
shaz: You are lucky to have rhubarb for longer--more time to play with it!
I just drove 30 minutes for a rhubarb corn muffin - not too easy on the environment but I so needed my rhu fix. When I was young, it grew everywhere - but here, no such luck.
ReplyDeleteYum! I'm always looking for more ways to use rhubarb. And nothing wrong with getting while the getting's good...
ReplyDeleteHope your changes are all for the better!
I think I may need you to teach me how to cook pork. Now that I've returned to meat, I need to reconnect with it. I've never really liked it, but maybe I never had a good pork tenderloin?
ReplyDeleteIs rhubarb a fruit or a vegetable? I love pork tenderloin so I'm sure I'd love this dish, especially all of the fragrant spices...
ReplyDeleteBring on rhubarb recipes! I'm a big fan. I made some rhubarb chutney a few weeks back and thought I'd died and gone to heaven. Didn't have the spices in it that yours did though. The pork looks divine.
ReplyDeleteSounds great, I love pork tenderloin and from what I've heard about rhubarb I can guess this is a great combo!
ReplyDeleteHeh, I can't tell you how many times I've done that "learn, forget, remember and think you came up with it" bit with guitar riffs. :D
agrigirl a rhubarb corn muffin sounds delightful--I'll have to invent one myself!
ReplyDeletethank you!
camille: thanks so much! I believe they are, just a little bit in flux right now...
Ash: sure, I can give you some pointers. I actually rarely make tenderloin but it may be a good place for you to start--it's quick to cook and as you might guess, pretty tender. I lean toward chops myself.
foodhoe: excellent question. I guess I'd say...fruit? Hello, wikipedia.
Barbara: I thought of you when I made this dish!
Bob: I think you'd really like this (assuming you decided you liked rhubarb!)
The pork looks pretty darn good, especially with that yummy chutney beside it! The greens don't look shabby either. Nicely done!
ReplyDeletePam
Thanks, Pam! The greens were indeed pretty good--love swiss chard...
ReplyDeleteSophie: Thanks. And clearly I agree--pork and rhubarb are a perfect match!
ReplyDelete