Pork Tenderloin With Rhubarb Chutney – Oracibo

Ingredients

• ½ cup plus 1 Tbsp. sugar
• ¼ cup red wine vinegar
• ¾ piece of cinnamon stick
• ¾ Tbsp. (2 ¼ tsp.) minced fresh ginger
• ¾ tsp. grated orange peel, a Microplane grater works really well for this
• ¼ tsp. (scant) ground cardamom
• 2 1/4 cups coarsely chopped rhubarb, approximately 1 lb. trimmed of leaves, leaves discarded
• 1/4 cup + 2 Tbsp. currants
• 2 green onions, chopped