Pork Tenderloin With Rhubarb Chutney – Oracibo

Name: Pork Tenderloin With Rhubarb Chutney – Oracibo
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

www.oracibo.com

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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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