Pork Tenderloin with Rhubarb Chutney

3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins

1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish

To make the chutney:
Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves.
Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly.
Remove from heat and let cool completely.

Preheat oven to 400 degrees F (200 degrees C).
To cook pork:
Sprinkle pork with cumin, salt and pepper.
Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney.
Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes.
Slice pork into medallions.
Garnish with cilantro sprigs and serve with remaining chutney.
 

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Recipe submitted by Lynne