Add some flavor to dinner with this recipe for Pork Tenderloin with Rhubarb Chutney. Rhubarb–the July Harvest of the Month–is low in calories and high in fiber, so adding it to a dish won’t add extra calories. Plus, rhubarb’s rich fiber content means it will keep you fuller longer. Click here to print the recipe.
- 1 pound lean pork tenderloin
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- ¹⁄8 tsp. table salt, or to taste
- ¹⁄8 tsp. black pepper, or to taste
- 2 tbsp. red-wine vinegar
- ¼ cup golden seedless raisins
- ¼ cup strawberry jam
- 2 cups uncooked rhubarb, chopped
Directions: Preheat oven to 350 degrees. Rub pork with cinnamon, ginger, cloves, salt and pepper. Coat a nonstick, ovenproof skillet with cooking spray and warm over high heat. Add pork and sear on all sides. Transfer pan to oven, and bake until cooked through, about 25 to 30 minutes.
While pork is cooking, make chutney. In a small saucepan, stir together vinegar, raisins, jam and rhubarb. Bring to a simmer over medium heat and cook until rhubarb is very tender, about 10 minutes. Carve pork
into ¼ -inch slices. Yields about six slices plus ¹/3 cup rhubarb chutney per serving.