Pork Tenderloin with Rhubarb Chutney

Pork Tenderloin with Rhubarb Chutney

POINTS® Value: 3.5 Servings:  4
We teamed up sweet spices like cinnamon, ginger and cloves with naturally tart rhubarb for a unique flavour combination you're sure to love.
	450 g pork tenderloin, lean
	1/2 teaspoon cinnamon, ground
	1/2 teaspoon ground ginger
	1/4 teaspoon whole or ground cloves
	1/8 teaspoon salt, or to taste
	1/8 teaspoon pepper, black, or to taste
	2 tablespoon vinegar, red wine
	35 g raisins
	85 g Asda Smart Price Strawberry Jam
	240 g rhubarb, chopped

·        Preheat oven to Gas Mark 4/ 180ºC/350ºF.

·        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.