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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Grilled Steak Tacos with Watermelon-Mango-Jicama Salsa





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Pork Tenderloin with Strawberry-Mango Salsa





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More tangy rhubarb chutneys:

• Johanna's Cheese Bites with Rhubarb and Chili Chutney
  
• Laura Rebecca's Grilled Ham Steaks with Rhubarb Chutney
• Lydia's Rhubarb Apricot Chutney
  
• Where I'm Cooking From's Spicy Rhubarb Chutney
  

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A Pineapple Chutney that June Cleaver Would be Proud Of

I've never been one for canning, jarring, or preserving. So when Pixie and Rosie announced their Putting Up Event, I thought, Yes! Now I have a reason to make homemade jam.

I immediately began jotting down essentials I would need, like gelatin and old-fashioned Ball glass jars. I had visions of myself in a 1950's full-skirted dress, spotless white linen half apron, and pearl necklace and heels. I was going to be sooo June Cleaver.

Then I double checked the event and saw that they would accept chutney as well, which doesn't need gelatin, special jars, heels, or pearls to make properly. So I made this simple savory chutney instead.

Chutneys are sweet and spicy condiments, which are remarkably versatile. Thanks to dear Deeba, I now know chutney derives from the East Indian word chatni, which is Hindi for "to crush." That's because chutneys are often made by crushing the ingredients together with a stone.

I like sweet and sour chutneys, which often get their sweetness from fruit and sugar and their sourness from vinegar. Ingredients are simply mixed together and simmered slowly until the sugar bubbles up and thickens, creating a jam-like sauce. They're generally cooled before being eaten and can last for at least a couple of weeks in the refrigerator.

My two favorite chutneys are this mouth-puckeringly tangy kumquat and dried cherry chutney that I made several times this past winter, and today's fresh pineapple chutney. I know I'd also like Deeba's delicious spicy coriander-mint chutney.

Sweet pineapple and raisins balance the sour vinegar, hot chili, and fragrant spices of this aromatic and bold chutney. It's especially tasty with grilled shrimp but also pairs well with tofu and pork; or you could just enjoy it with some freshly baked Naan or warm pitas.

Now if only I could find my silk sari ....

Grilled Shrimp Skewers with Fresh Pineapple Chutney
Yields approximately 1 1/2 cups
Makes 4 entree or 8 appetizer servings
Print recipe only here.

Marinade:
24 extra large or jumbo shrimp, cleaned and deveined
1 tablespoon sesame oil
3 tablespoons low-sodium soy sauce
juice of 1/2 lime
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper

Chutney:
1 teaspoon canola oil
2 green onions, thinly sliced (about 1/4 cup)
1 red bell pepper, diced (about 1 cup)
1 serrano chili, minced with some seeds
2 cups fresh pineapple, diced
1/4 cup golden raisins
3 tablespoons apple cider vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup orange juice
1 1/2 tablespoons fresh ginger, minced
1/2 teaspoon ground coriander
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
salt, to taste
1 tablespoon fresh cilantro, finely chopped

To make the marinade, whisk all ingredients in a bowl. Pour into either a large Ziploc bag or a plastic container. Add the shrimp, shaking well. Refrigerate for at least 30 minutes or up to 1 hour.

To make the chutney, mix all ingredients from apple cider vinegar through ground cinnamon in a small bowl and set aside. Heat canola oil in a medium pot over medium-high heat. Saute green onions and red peppers for 3 minutes, or until slightly softened. Add chili, pineapple, and raisins, cooking for an additional 2-3 minutes. Add the vinegar mixture to the pot; bring to a boil. Reduce heat to medium-low; simmer uncovered, until thick and reduced, about 35-45 minutes. Once cooked, stir in fresh cilantro, and season with salt, to taste. Allow to cool before serving. (This chutney will keep for up to 2 weeks if refrigerated in an airtight container.)

Remove the shrimp from the marinade; place 3 shrimp per skewer. Grill for 2 minutes, flipping once, or until the meat is opaque and the outside is lightly charred.

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