Best 3 Pork Loin With Strawberry Rhubarb Chutney Recipes
**Pork Loin with Strawberry Rhubarb Chutney: A Sweet and Savory Symphony of Flavors**
Pork loin, a tender and versatile cut of meat, takes center stage in this delectable dish, expertly paired with a tantalizing strawberry rhubarb chutney. The chutney, a harmonious blend of sweet strawberries, tart rhubarb, and aromatic spices, elevates the pork loin to new heights of flavor. This culinary masterpiece is a true symphony of flavors, where the sweet and savory elements dance in perfect harmony. Additionally, the article offers a delectable repertoire of recipes, including a mouthwatering strawberry rhubarb sorbet, a refreshing strawberry rhubarb bellini, and a delightful strawberry rhubarb pie. Each recipe is carefully crafted to showcase the vibrant flavors of strawberries and rhubarb, offering a delightful culinary journey that will tantalize your taste buds and leave you craving more.
PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY
The chutney also works well as an accompaniment to chicken, duck or lamb.
Categories Ginger Roast Pork Tenderloin Rhubarb Bon Appétit
Yield Serves 4
Number Of Ingredients 17
Steps:
- For chutney:
- Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- For pork:
- Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.
PORK LOIN WITH RASPBERRY SAUCE
Raspberries add rub red color and fruity sweetness to the sauce that enhances this savory pork roast. This is an easy way to transform everyday pork into a special-occasion main dish. -Florence Nurczyk, Toronto, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.
Nutrition Facts : Calories 322 calories, Fat 9g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 357mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.
PORK TENDERLOIN WITH RHUBARB-CURRANT CHUTNEY
Categories Pork Currant Pork Tenderloin Summer Grill/Barbecue Rhubarb Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt. (Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.)
- Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally, about 20 minutes. Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices. Serve with chutney.
Tips:
- To ensure the pork loin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, and 165°F (74°C) for well done.
- If you don't have a meat thermometer, you can also check the doneness of the pork loin by making a small incision in the center. The juices should run clear, with no pink.
- To make the strawberry rhubarb chutney, use fresh, ripe fruit. This will give the chutney the best flavor.
- If you don't have fresh fruit, you can use frozen fruit instead. Just thaw it before using.
- The chutney can be made ahead of time and stored in the refrigerator for up to two weeks. This makes it a great option for busy weeknights.
- Serve the pork loin with the strawberry rhubarb chutney and your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
This pork loin with strawberry rhubarb chutney is a delicious and easy-to-make dish that is perfect for any occasion. The pork loin is juicy and tender, and the chutney is sweet and tangy. This dish is sure to be a hit with your family and friends.
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