Pork
Tenderloin with Rhubarb Chutney
POINTS® Value: 3.5
Servings: 4 |
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We teamed up sweet spices like cinnamon, ginger
and cloves with naturally tart rhubarb for a unique flavour combination
you're sure to love.
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450 g pork tenderloin, lean
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1/2 teaspoon cinnamon, ground
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1/2 teaspoon ground ginger
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1/4 teaspoon whole or ground cloves
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1/8 teaspoon salt, or to taste
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1/8 teaspoon pepper, black, or to taste
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2 tablespoon vinegar, red wine
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35 g raisins
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85 g Asda Smart Price Strawberry Jam
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240 g rhubarb, chopped
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Preheat oven to Gas Mark 4/ 180ºC/350ºF.
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Rub pork with cinnamon, ginger, cloves, salt and
pepper. Coat a nonstick, ovenproof frying pan with cooking spray and warm over
high heat. Add pork and sear on all sides. Transfer pan to oven, and bake until
cooked through, about 25 to 30 minutes.
·
While pork is cooking, make chutney. In a small
saucepan, stir together vinegar, raisins, jam and rhubarb. Bring to a simmer
over medium heat and cook until rhubarb is very tender, about 10 minutes.
·
Carve pork into 1/4-inch slices and top with the
rhubarb chutney.
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