Best Pork Loin With Strawberry Rhubarb Chutney Recipes

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PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY



Pork Tenderloin with Spiced Rhubarb Chutney image

The chutney also works well as an accompaniment to chicken, duck or lamb.

Categories     Ginger     Roast     Pork Tenderloin     Rhubarb     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Pork
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs

Steps:

  • For chutney:
  • Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
  • For pork:
  • Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

ROAST PORK TENDERLOIN W/STRAWBERRY-RHUBARB SAUCE RECIPE - (4.3/5)



Roast Pork Tenderloin w/Strawberry-Rhubarb Sauce Recipe - (4.3/5) image

Provided by tammy1365

Number Of Ingredients 19

FOR THE SAUCE, HEAT:
1 1 1 Tbsp. canola oil
1 1 1 cup diced onion
1 1 1 Tbsp. each minced fresh
ginger and garlic
STIR IN:
2 2 1/2-inch cups 1/2-inch pieces fresh or frozen rhubarb (8 oz.)
1/4 1/4 1/4 cup packed brown sugar
1/4 1/4 1/4 cup ketchup
3 3 3 Tbsp. strawberry jam
2 2 2 Tbsp. each low-sodium soy sauce, balsamic vinegar, and molasses
1 1 1 Tbsp. Dijon mustard
1/2 1/2 1/2 tsp. red pepper flakes
to and black pepper to taste
FOR THE TENDERLOIN, BROWN:
1 1 1 Ib. pork tenderloin, trimmed,
1/2 with 1/2 tsp. each
kosher salt and black pepper
1 1 1 Tbsp. canola oil

Steps:

  • Preheat oven to 450°. For the sauce, heat 1 Tbsp. oil in a large saucepan over medium-high. Add onion and cook until soft, about 5 minutes. Add ginger and garlic; cook until fragrant, 1 minute. Stir in rhubarb, brown sugar, ketchup, jam, soy sauce, vinegar, molasses, Dijon, and pepper flakes; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until rhubarb is tender and sauce thickens, 10-15 minutes. Season sauce with salt and pepper. Reserve 1/2 cup sauce for basting; set remaining sauce aside. For the tenderloin, brown pork in 1 Tbsp. oil in a large skillet over medium-high heat, 6-8 minutes. Baste pork with l/4 cup sauce and transfer to the oven; roast minutes. Flip pork; coat with 1/4 cup more sauce. Roast pork 7-8 minutes more, or until an instant-read thermometer inserted into center registers 145°. Let pork rest 10 minutes, then serve with remaining sauce.

STRAWBERRY PORK TENDERLOIN



Strawberry Pork Tenderloin image

This was originally a grilled or sauteed pork chop recipe from the Taste of Home Test Kitchen that I have tweaked. I used tenderloin instead because I am not a bone-in person, and then decided on oven-roasting to keep it tender and juicy. Do not skip the searing step. It really locks in the juices. The flavor on these is absolutely amazing. So tender, and the flavors of the sauce combine beautifully.

Provided by PianoCook

Categories     Pork

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs pork tenderloin
2 teaspoons dried rosemary, crushed, to taste
1 teaspoon pepper (to taste)
1 teaspoon kosher salt (to taste)
2 tablespoons extra virgin olive oil
3 tablespoons margarine or 3 tablespoons butter
1 1/2 cups raspberry vinaigrette dressing
4 tablespoons chopped green onions
2 tablespoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
2 cups sliced fresh strawberries, 1/4 inch slices

Steps:

  • Preheat the oven to 350 degrees.
  • In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside.
  • Rinse the tenderloin, and prick on all sides with a fork. Season liberally on all sides with salt, pepper, and crushed rosemary, rubbing all spices into the meat very well.
  • Set a roasting pan over two burners on your stove, where you will get a nice even heat, add olive-oil and margarine, and bring to medium-high temperature.
  • Next, carefully place your tenderloin into the roasting pan. The reason for doing this is to sear the outside of the tenderloin so that when you roast it in the oven it stays nice and moist. So you'll want to sear it on all "sides" for about a minute each (rotating it with a pair of tongs), including the two ends.
  • Turn heat down to medium and add the vinaigrette mixture, turning meat to coat thoroughly in sauce. Once meat is coated, and sauce has darkened in color (but not burnt), remove from heat. Spoon about 1/2 of the pan juices/sauce into a small saucepan and reserve.
  • Put the roasting pan with the tenderloin and 1/2 of the sauce into the oven. Cook about an hour and a half, basting in sauce every 20 minutes or so. I also placed a pan of water on the bottom rack of the oven to give added moisture.
  • Once the tenderloin is in the oven, add strawberries to reserved sauce and stir to coat the berries. After about an hour and fifteen minutes you can start checking on the tenderloin. Poking it with your finger should feel somewhat springy, and a sharp knife inserted to the middle should run clear juices. An hour and a half should give you a perfect, moist roast.
  • Pull the tenderloin out of the oven and allow it to rest for about five minutes. Meanwhile, put the saucepan with the berries on the stove on low heat, and warm through. Once the meat has rested, transfer to a serving platter, slice, and pour warm sauce with berries over to serve.

RHUBARB PORK LOIN



Rhubarb Pork Loin image

This is out of a cookbook called "All New Diet Cookbook" dated 1992...not really sure what the diet is about...but this recipe sounds yummy...

Provided by teresas

Categories     Pork

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 11

1 (3 lb) pork loin roast, boneless and rolled
1 garlic clove, cut into 8 to 10 slivers
1 teaspoon dried rosemary, crushed
4 stalks rhubarb, sliced (about 2 cups)
1/4 cup honey, plus
2 tablespoons honey
1/4 cup cider vinegar
6 whole cloves
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 -3 drops red food coloring (optional)

Steps:

  • Preheat oven to 350°F.
  • Place pork roast in roasting pan.
  • Cut 8 to 10 slits in surface of pork and insert garlic slivers.
  • Rub entire surface of roast with rosemary.
  • Roast 1 hour.
  • Meanwhile, combine remaining ingredients in small, heavy saucepan.
  • Bring to a boil over high heat.
  • Reduce heat to low.
  • Simmer 10 minutes.
  • Remove and discard whole cloves.
  • Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°.
  • Let stand 10 minutes to allow internal temperature to rise to 160°.
  • Carve into thin slices.
  • Heat rhubarb sauce remaining in roasting pan; serve with pork.

Nutrition Facts : Calories 334.1, Fat 13.5, SaturatedFat 4.9, Cholesterol 110.3, Sodium 200.1, Carbohydrate 12.4, Fiber 0.9, Sugar 10.7, Protein 39.3

DIJON-RUBBED PORK WITH RHUBARB SAUCE



Dijon-Rubbed Pork with Rhubarb Sauce image

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company-it makes a memorable meal. -Marilyn Rodriguez, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
6 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
SAUCE:
3 cups sliced fresh or frozen rhubarb
1/3 cup orange juice
1/3 cup sugar
1 tablespoon cider vinegar

Steps:

  • Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 308mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

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