Grilled Pork Tenderloin with Rhubarb Chutney, Basmati Rice and Grilled Asparagus (or other Veg)

Name: Grilled Pork Tenderloin with Rhubarb Chutney, Basmati Rice and Grilled Asparagus (or other Veg)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 2 x 2lb Pork Tenderloins; 2 tsp cumin; ½ tsp salt; 1 tbls olive oil; 1 lb asparagus, ends snapped fresh and washed; 2 cups basmati rice; 1 tbls butter; ½ tsp Salt; ¼ cup chopped fresh parsley; ⅓ cup sugar; 2 tbls cider vinegar; ½ tsp powdered ginger; 1 ½ tsp garlic powder; ½ tsp cumin; ¼ tsp cinnamon; Pinch (about ⅛ tsp) crushed red pepper flakes; 2 cups fresh (or frozen) Rhubarb, chopped into 1 inch pieces; ¼ cup diced red onion; ¼ cup dried tart cherries or cranberries

12 steps

Prep:30minCook:1h

Fire up the Grill and put some in-season deliciousness on your plate. This recipe can be made easily on the grill or inside in the oven if that’s easier for your day. I love the use of Rhubarb. The season is very short and this is a recipe I like to make after a trip to the market because it uses great seasonal offerings. If you’re tired of asparagus you can swap with broccoli, green beans, zucchini, peppers, mushrooms - any vegetable really that grills easily in a veggie basket. The original inspiration for this recipe is one from Epicurious. We made a few adjustments to suit our tastes and served it as meal kits at the cafe. A great meal when you want to be a little adventurous but still present a meal your family will recognize. Double the preparation of rice if you plan of making Burritos later in the week. Chutney can be made up to 3 days ahead Season pork to marinade up to 24 hours ahead

Updated at: Thu, 17 Aug 2023 07:39:42 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1026 kcal (51%)

Total Fat23.5 g (34%)

Carbs95 g (37%)

Sugars25.5 g (28%)

Protein102.6 g (205%)

Sodium833 mg (42%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 x 2 lbPork Tenderloins

2 tspcumin

½ tspsalt

1 tblsolive oil

1 lbasparagus

ends snapped fresh and washed

2 cupsbasmati rice

1 tblsbutter

½ tspsalt

¼ cupfresh parsley

chopped

For the Chutney

⅓ cupsugar

2 tblscider vinegar

½ tsppowdered ginger

1 ½ tspgarlic powder

½ tspcumin

¼ tspcinnamon

crushed red pepper flakes

2 cupsRhubarb

fresh, or frozen, chopped into 1 inch pieces

¼ cupred onion

diced

¼ cupdried tart cherries

or cranberries

Instructions

Step 1

Make the Chutney by bringing all of the chutney ingredients together and simmering for about 45 minutes or until rhubarb breaks down. Stir occasionally and add a little water if you need to keep the sauce from drying out.

Step 2

Store cooked chutney in the fridge for 3-5 days.

Step 3

When you cook tenderloins on the grill it’s a good idea to fold the very thin end over and tie it with a length of butcher’s twine so that the pieces each cook evenly without drying out and over cooking the thinner portion.

Step 4

Prepare the tenderloins by tying them and then rubbing them with1 tbls olive oil, ½ tsp salt and 2 tsp cumin. Let them marinade for up to 24 hours. (bring to room temp for 30 minutes before grilling)

Step 5

Prepare and preheat grill - Oil those grates and high heat

Step 6

Place rice in a bowl of cold water and allow to soak for 5 minutes then rinse thoroughly to remove excess starch. Wash and dry parsley, chop and set aside. Place rice (rinsed and drained) into a wide bottom pot with a tight fitting lid. Add butter, salt and 2 cups of water. Bring to a boil. Stir and cover. Reduce heat to low and allow rice to steam for 20 minutes.

Step 7

While rice is cooking, place pork loin on the hot grill. Turn to sear all sides. Put half of the Rhubarb Compote aside and use the remaining half for basting on the pork as it cooks. Lightly brush the pork with Rhubarb compote a few times while cooking. Turn Periodically to cook evenly and avoid burning. Cook for about 18-20 minutes (The correct temperature will read 160F on an meat thermometer and we usually take cuts off the heat at 155F as the temp continues to rise for a few minutes) Remove pork to a clean plate and cover with foil to rest while you cook the asparagus and finish the rice.

Step 8

Season the asparagus with a light drizzle of olive oil salt ans pepper. Massage to coat asparagus. Place asparagus on the grill turning as needed to cook evenly. Grill for 7-9 minutes.

Step 9

When rice is finished cooking remove lid, fluff with a fork and stir in chopped parsley

Step 10

serve pork sliced (after removing twine) with reserved rhubarb compote, asparagus and rice

A couple of notes

Step 11

once upon a time the rule was cook pork until it's well done, white all the way through to the center and dried dried out beyond recognition. Don't do this to this wonderful tenderloin! Pork can be cooked to varying doneness just like a great steak. A properly cooked tenderloin will be slightly pink in the center with juices visible.

Step 12

You can pull this dinner together in the oven by using your boiler setting and a broiler pan. Set your oven rack to a high position and follow the grilling times and instructions as above.