skepticalpriest: Pork Tenderloin with Indian Spiced Cherry and Rhubarb Chutney

Thursday, July 10, 2008

Pork Tenderloin with Indian Spiced Cherry and Rhubarb Chutney

Life has been a big bowl of cherries lately.

First there was simple yet chic Almond Panna Cotta with Glazed Cherries. Then there was homey, comforting Cherry-Apricot Cobbler with Buttermilk Biscuit Crust.

Today it's Pork Tenderloin with Indian Spiced Cherry and Rhubarb Chutney because I simply could not let cherry season pass without a savory recipe.

Cherries are surprisingly delicious in savory dishes. The key is to balance the cherry's sweet and tart flavors. So if you're using sweet cherries, then pair them with something sour, salty, spicy, or acidic. If you're using sour or tart cherries, then pair them with something sweet or salty.

Cherries are ideal for chutney because their inherent sweetness is enhanced with sharp green onions, acidic vinegar, and spicy seasonings. As for sweet cherries and tart rhubarb -- well you'll just have to try it to believe it.

Pork Tenderloin with Indian Spiced Cherry and Rhubarb Chutney
Serves 4
Print recipe only here.

How to pit a cherry:
Place the cherry on a cutting board. Place the flat side of your knife on the cherry and press gently until it splits. Open the cherry and remove the pit.

Chutney:
1 teaspoon canola oil
2 green onions, thinly sliced (about 1/4 cup)
1 red bell pepper, diced (about 1 cup)
1/2 cup rhubarb, cut into 1/2 inch pieces
1 serrano chili, minced, with some seeds
1 cup fresh cherries, pitted and coarsely chopped
3 tablespoons cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup orange juice
1 teaspoon orange zest
1 1/2 tablespoons fresh ginger, minced
1/2 teaspoon mustard seeds
1/2 teaspoon hot curry powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
salt, to taste

2 cups cooked grain of your choice, such as cous-cous, quinoa, or white rice

Pork:
1 1/4 pound pork tenderloin
Salt and pepper
2 teaspoons olive oil
2 teaspoons butter

To make the chutney, heat canola oil in a medium pot over medium-high heat. Saute green onions, red peppers, and rhubarb for 3 minutes, or until slightly softened. Add chili and cherries, cooking for an additional 2-3 minutes. Add the remaining ingredients (vinegar through cinnamon), and bring to a boil. Reduce heat to medium-low; simmer uncovered, until thick and reduced, about 30-35 minutes. Allow to cool before serving. Season with salt, to taste. (This chutney will keep for up to 2 weeks if refrigerated in an airtight container.)

Cut the tenderloin into medallions, and season with salt and pepper. Let stand for about 10 minutes.

In a large skillet over medium-high heat, melt 2 teaspoons olive oil and 2 teaspoons butter. Add the pork; cook for 3-4 minutes, until crispy and browned, then flip and cook until browned all over and just cooked through (the meat should be tender).

Place cooked grain on a platter, add cooked pork, and cover with warm fruit salsa. Serve immediately.

Since this dish uses cherries in an unusual way, I'm sending it to Simona of Briciole, this week's host of Weekend Herb Blogging, created by Kalyn of Kalyn's Kitchen. You can check out the new rules for WHB here, then send your entry to Simona.

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