• 2 pork tenderloins (about 1 1/2 pounds total), trimmed
  • 2 teaspoons ground cumin
  • 1 tablespoon olive oil
  •  fresh cilantro springs
  • 1 jar Rhubarb Chutney


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Transfer pork to roasting pan. Brush pork with 6 tablespoons rhubarb chutney. Roast until thermometer inserted into center of pork registers 155 degrees F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes.
  4. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

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