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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