Bifana Recipe
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"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
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Bifana 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
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- 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
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Bifana DIRECTIONS:
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
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