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Roast Pork with Rhubarb Chutney

4 cups fresh rhubarb, cut into 1/2-inch cubes

1/2 cup brown sugar

1/3 cup cider vinegar

2 tablespoons crystallized ginger, finely chopped

3 teaspoons grated orange peel

1/2 teaspoon ground cinnamon

1 small red onion, chopped

1/2 cup golden raisins

Pinch dried crushed red pepper

Put all ingredients in medium, heavy saucepan. Bring to a bowl then lower heat and simmer until rhubarb is tender, 20-30 minutes. Serve warm or at room temperature. (Chutney can be made up to three days ahead.)

2 pounds pork tenderloin

1 tablespoon fresh ginger, peeled and grated

1 teaspoon five-spice powder

1 large clove garlic, minced

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup red wine

1/8 cup cider vinegar

Place pork in a shallow pan. Mix together all other ingredients in a small bowl and pour over pork. Marinate at room temperature, basting frequently, for an hour. Cook under preheated broiler, 7-8 minutes per side. Remove from oven and let sit for 10 minutes before slicing.

Put a little chutney on pork slices and pass the rest separately.

Makes 6 servings.

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