Grilled Pork Tenderloin With Rhubarb Chutney | Oregonian Recipes

Ingredients

• Rhubarb chutney:
• 3/4 cup granulated sugar
• 1/3 cup cider vinegar
• 1 tablespoon grated fresh ginger
• 2 teaspoons minced garlic
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon crushed red pepper flakes
• 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
• 1/2 cup chopped red onion
• 1/3 cup dried tart cherries or golden raisins (about 2 ounces; optional)
• 2 pork tenderloins (about 1 1/2 pounds total), trimmed
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper