Pork Tenderloin with Rhubarb Chutney & Asparagus

Pork Tenderloin with Rhubarb Chutney

& Asparagus

Rhubarb is known as the "pie plant." The stalks are the petioles of the plant, connecting the leaves to the stems. Historically, rhubarb was grown for medicinal purposes, but now it appears primarily in desserts paired with sweet fruit and sugar because of its signature tart flavor. Simmered with honey and cider vinegar, it makes a lovely sweet-and-sour condiment for a juicy piece of pork.

Pork Tenderloin with Rhubarb Chutney & Asparagus ingredients


  • 2 Stalks Rhubarb
  • 1 Small Piece Ginger
  • 1 Bunch Asparagus
  • 1/4 Cup Almonds
  • 1/2 Cup Freekeh
  • 12 Ounces Pork Tenderloin
  • 1 Bunch Thyme
  • 2 Tablespoons Cider Vinegar
  • 2 Tablespoons Honey
  • 2 Tablespoons Butter
  • 2 Tablespoons Currants
  • 1 Lemon


Prepare your ingredients:

Prepare your ingredients:

Preheat the oven to 450°F. Heat a medium pot of water with a pinch of salt to boiling on high. Wash and dry the fresh produce. With a vegetable peeler, lightly peel the outside of the rhubarb stalks to remove some of the tougher fibers, then thinly slice them crosswise. Peel and mince the ginger. Trim off the woody stems of the asparagus. Roughly chop the almonds.

Cook the freekeh:

Cook the freekeh:

When the pot of water comes to a boil, add the freekeh. Cook the freekeh 22 to 25 minutes, or until tender and cooked through. Drain well.

Roast the pork & asparagus:

Roast the pork & asparagus:

Pat the pork dry with paper towels, then place it on a lightly oiled baking sheet. Drizzle a little more olive oil over the top of the pork, then season it with salt and pepper and top with the thyme sprigs. Roast it in the oven alone for about 15 minutes, then add the asparagus to the baking sheet. Drizzle the asparagus with a little olive oil and season with salt and pepper. Roast the pork and asparagus together 5 to 8 minutes longer, or until the asparagus is lightly browned and no pink remains inside the pork. Allow the roasted pork to rest for about 5 minutes.

Make the rhubarb chutney:

Make the rhubarb chutney:

While the pork roasts, heat a little olive oil in a small pot on medium until hot. Add the rhubarb, vinegar, honey, and ginger. Simmer 10 to 15 minutes, or until saucy and thickened, stirring occasionally. Season the chutney with salt and pepper to taste.

Finish the freekeh:

Finish the freekeh:

In a medium bowl, stir together the drained freekeh with the butter, currants, almonds, and the juice of half the lemon. Drizzle in a little olive oil and season with salt and pepper to taste.

Plate your dish:

Plate your dish:

After the pork has rested about 5 minutes, slice it into thick rounds. Divide the sliced pork, asparagus, and freekeh between 2 plates. Top the pork with the chutney and serve with lemon wedges. Enjoy!

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