Pork Tenderloin With Rhubarb Chutney

Name: Pork Tenderloin With Rhubarb Chutney
Ingredients: 2 Pork tenderloins, trimmed of silverskin; Thinly sliced prosciutto (approximately 4 oz.); 1 clove of garlic, cut into 6 slivers; Fresh sage leaves; Sea salt; freshly ground black pepper; 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

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Pork Tenderloin with Rhubarb Chutney - Enjoy the perfect spring pairing, using fresh rhubarb for a flavorful side or topping. Perfect for special occasions or quick meals.

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Cooking tools:

Microplane
Instant-read thermometer
Cast iron skillet
Grill
Butcher's twine
Toothpick
Wooden skewer
Wax paper
Aluminum foil
Oven
Cutting board
Paring knife
Chef's knife
Saucepan
Measuring cup
Measuring spoon
Wooden spoon
Refrigerator

Ingredients

2 Pork tenderloins, trimmed of silverskin
Thinly sliced prosciutto (approximately 4 oz.)
1 clove of garlic, cut into 6 slivers
Fresh sage leaves
Sea salt
freshly ground black pepper
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