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brown sugar apple cider vinegar water gingerroot lemon zest cinnamon fresh rhubarb currant pork tenderloin vegetable oil
Viewed: 45 - Published at: 8 years agoIngredients
- 34 cup dark brown sugar, packed
- 13 cup apple cider vinegar
- 2 tablespoons water
- 1 tablespoon peeled gingerroot, grated
- 1 12 teaspoons lemon zest, grated
- 1 cinnamon stick
- 2 cups fresh rhubarb, cut into 1/2 inch cubes
- 12 cup dried currant
- 2 lbs pork tenderloin
- 1 tablespoon vegetable oil
Method
- Bring first 6 ingredients to a boil and stir until sugar dissolves.
- Reduce heat and simmer for 5 minutes.
- Add the rhubarb and currants and bring to a boil.
- Reduce heat and simmer until rhubarb is tender, about 5 minutes.
- Season to taste with salt.
- Prepare barbecue at medium-high heat.
- Rub pork with oil and sprinkle with salt and pepper.
- Grill until done, turning occasionally, about 20 minutes.
- (A thermometer in the thickest part should read 150 degrees.
- ).
- Transfew tenderloins to a cutting board, tent with foil and let rest 10 minutes.
- Carve at a diagnoal into 1/2 to 3/4 inch slices and serve with chutney.
