Chutney-Glazed Pork Tenderloin



Vegetable-oil cooking spray
1 teaspoon hot paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 boneless pork tenderloin (about 1 1/4 pounds)
1 cup Spicy Rhubarb Chutney
Tortillas (optional)
Fresh cilantro sprigs (optional)

1. Heat oven to 350 degrees F. Lightly coat bottom of roasting pan with cooking spray. In a small bowl, combine paprika, salt, and pepper. Sprinkle mixture over the pork.
2. Place pork in prepared roasting pan and roast 20 minutes. Brush 1/2 cup chutney over tenderloin and continue roasting until internal temperature reaches 160 degrees F -- 20 to 25 minutes longer -- basting occasionally with pan drippings. Let rest 10 minutes before slicing.
3. Serve pork tenderloin with remaining chutney, tortillas, and cilantro, if desired.

4 servings

Spicy Rhubarb Chutney:
1 1/4 pounds rhubarb, tops removed and ends trimmed
1/2 cup firmly packed light-brown sugar
1/4 cup apple-cider vinegar
1/4 cup chopped onion
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/3 cup dried apricots, chopped
1/3 cup dried cherries
2 tablespoons chopped fresh cilantro leaves

1. Wash rhubarb stalks, chop coarsely, and set aside.
2. In a 4-quart saucepan, combine brown sugar, vinegar, onion, coriander, ginger, mustard, and salt. Bring to a boil. Cook over high heat, uncovered, 3 minutes, stirring constantly. Stir in rhubarb, apricots, and cherries; reduce heat to medium-low and let simmer until rhubarb is just tender but not broken up -- 10 to 15 minutes. Remove from heat, stir in cilantro, and let cool 10 minutes. Refrigerate until ready to use.

Yields: 2 cups