Pork Loin with Rhubarb-Tomato Chutney

Pork Loin with Rhubarb-Tomato Chutney Sauce.

A week or so ago, neighbor Maggie brought us a jar of freshly made Rhubarb-Tomato Chutney along with the recipes for the Chutney and for Pork Chops or Loin glazed with the Chutney.  The Chutney keeps in the fridge for up to 6 weeks, but I got around to using it on Sunday.  I had bought a pork loin on sale at Sobey's  with this recipe in mind.  Here's the recipe:

Pork Chops With Rhubarb-Tomato Chutney
4 servings

With boneless pork chops and some made-in-advance Rhubarb-Tomato Chutney, it's a simple matter to create this savory entree. Serve with sauteed cabbage or baked sweet potatoes. (The recipe for the Chutney is included below.)

Four 5-ounce boneless pork chops (may substitute thick slices of pork tenderloin) I used the thick slices of pork tenderloin.)
1 cup Rhubarb-Tomato Chutney (recipe follows)
1 tablespoon corn oil or other flavorless vegetable oil
1/3 cup chicken broth or reduced-sodium chicken broth
Salt
Freshly ground black pepper

Chopped cilantro or chives, for garnish (optional)

Place the thick slices of pork loin (or pork chops) and 1/2 cup of the Tomato-Rhubarb chutney in a resealable plastic food storage bag, then seal and squeeze to evenly coat the meat. Refrigerate for at least 15 minutes and up to 1 hour.

Slice pork loin into thick slices.

Marinate with rhubarb-tomato chutney.

Shake off the excess chutney from the pork chops and reserve the marinade in the bag. In a large nonstick skillet over medium-high heat, heat the oil until it is hot but not smoking. Sear the chops, turning occasionally, until they have browned on both sides, about 5 minutes total. Add the chutney reserved from the marinade and the chicken broth. Cook, stirring occasionally, for 5 to 6 minutes, or until the chops are cooked through and the chutney mixture has thickened and deepened in color. Add the remaining 1/2 cup chutney to the skillet and cook, stirring, just until heated through. Add salt and pepper to taste.

Pork loin with Rhubarb Chutney.

Serve the chops with the chutney pan sauce spooned over the top. Garnish with cilantro or chives, if desired.

Pork loin with black currant applesauce as side.

Pork loin really moist.

The pork loin was moist and the slightly tart chutney was delicious as a sauce.  I served it with some of Laura's black currant/apple sauce, and this was a perfect accompaniment for the pork.

Here's the recipe for the Rhubarb-Tomato Chutney

Rhubarb-Tomato Chutney
Makes about 3 cups

This flavorful chutney recipe makes more than you need for the pork chops. Use what's left over to enliven almost any curry or grilled or roasted chicken, duck or pork.

Since the chutney is stored cold, it does not require processing in a boiling water bath. It will keep for up to 6 weeks in the refrigerator. It also may be frozen in plastic containers or sturdy glass preserving jars for up to 6 months; thaw in the refrigerator before using.

1 tablespoon chopped red or yellow onion
1 tablespoon finely chopped ginger root
1 tablespoon yellow mustard seeds
3 sprigs thyme (or 1/4 teaspoon dried thyme)
1/2 tablespoon 1/2-inch-long strips of orange zest
1/2 teaspoon crushed allspice berries or cardamom seeds, pods removed
Generous 1/4 teaspoon salt
2/3 cup sugar
1/2 cup cider vinegar
1 3/4 cups 1/2-inch pieces rhubarb (about 3/4 pound well-trimmed stalks
1/4 cup coarsely chopped dried cherries or whole golden raisins
1 large firm tomato, peeled, seeded and coarsely chopped

In a lidded, medium nonreactive saucepan over medium-high heat, combine the onion, ginger, mustard seeds, thyme, orange zest, allspice or cardamom, salt, sugar and vinegar. Bring to a boil and cook, covered, for 3 minutes. Add the rhubarb and cherries or raisins and stir. Reduce heat to medium and cook, covered, for 3 minutes. Discard the thyme sprigs, if using. Add the chopped tomato and cook, uncovered, for about 3 minutes or until it is just cooked through but still holds some shape. (The chutney may seem somewhat fluid, but it will thicken a bit when cooled.) Store, refrigerated, in tightly capped glass jars. 

Thanks to friend Maggie, I have yet another way to use rhubarb.