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Bifana


"This dish fills the house with an incredible aroma. The sweet and sour flavor of the spiced rhubarb sauce is truly mouth-watering. If fresh rhubarb is not available, frozen may be used. You can substitute pork roast, chicken, duck or lamb for the pork tenderloin, if you wish."
Original recipe yield: 4 servings.
Prep Time:
20 Minutes
Cook Time:
30 Minutes
Ready In:
50 Minutes
Servings:
4

INGREDIENTS:

  • 3/4 cup white sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon dried red chile pepper
  • 4 cups diced rhubarb
  • 1/2 cup chopped red onion
  • 1/3 cup golden raisins
  •  
  • 1 1/2 pounds pork tenderloin
  • 2 teaspoons ground cumin
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 sprigs fresh cilantro, for garnish

DIRECTIONS:

  1. To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
  4. Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.