Grilled Pork Tenderloin with Rhubarb Chutney, Basmati Rice and Grilled Asparagus (or other Veg) Reci
Fire up the Grill and put some in-season deliciousness on your plate. This recipe can be made easily on the grill or inside in the oven if that’s easier for your day. I love the use of Rhubarb. The...
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Ingredients
- 2 x 2lb Pork Tenderloins
- 2 tsp cumin
- ½ tsp salt
- 1 tbls olive oil
- 1 lb asparagus, ends snapped fresh and washed
- 2 cups basmati rice
- 1 tbls butter
- ¼ cup chopped fresh parsley
- ⅓ cup sugar
- 2 tbls cider vinegar
- ½ tsp powdered ginger
- 1 ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp cinnamon
- Pinch (about ⅛ tsp) crushed red pepper flakes
- 2 cups fresh (or frozen) Rhubarb, chopped into 1 inch pieces
- ¼ cup diced red onion
- ¼ cup dried tart cherries or cranberries
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