Grilled Pork Tenderloin with Rhubarb Chutney and Grilled Asparagus
Dinner tonight was inspired by Linda’s comment. (I do read all of your comments, although I’m a bit behind – quel surprise – on replying to some.) She reminded me of the jar of rhubarb chutney I had in the fridge – I too heard a mention of rhubarb chutney recently, and it seemed to me a Very Good Idea. So I made some. Tonight we ate the last of it for dinner with a grilled pork tenderloin (excellent pairing), pickled beets (all eaten straight from the jar, with a fork, without making it onto dinner plates) and some grilled asparagus. To grill asparagus, roll it around in a bit of oil and throw it straight on the grill, running the stalks crosswise against the grills so that they don’t fall through. Thicker asparagus – which is not lesser asparagus, nor necessarily woodier – is easier to handle with tongs.
If you’re looking to turn some rhubarb into jam, I made some last year that was pretty tasty on toast.
Rhubarb Chutney
This stuff is pretty fab on a leftover roast chicken sandwich.
canola or olive oil
1 small onion, finely chopped
4-5 stalks rhubarb
1 small apple, chopped (optional)
a handful of raisins
1 Tbsp. grated fresh ginger
3/4 cup sugar, white or brown
1/3 cup red wine vinegar
1 cinnamon stickHeat a drizzle of oil in a medium saucepan and cook the onion for about 5 minutes, until soft and starting to turn golden. Add everything else, bring to a simmer, then reduce the heat and cook for about half an hour, until everything is nice and soft and it looks like chutney. Ladle into clean jars and seal, or refrigerate. Makes about 2 1/2 cups.
One Year Ago: Spaghetti Carbonara with Caramelized Onions
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June 16 2009 | preserves | 16 Comments »
