Sorry to break it to you, but I'm still on a rhubarb kick. Why not? It's only in season for a little while. Go big or go home, I say.
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.