We grilled up the pork tenderloin, topped it with the chutney and served over fresh salad greens with cucumbers and tomatoes! It was delicious!
Author: Shannon Doleac
What to do with the rhubarb we've recently been getting through our CSA?! Hmmm... I don't have much experience with rhubarb, but luckily a recent CSA newsletter came with a chutney recipe, so I was excited to 'paleo-ish it' and try it topped on some pork tenderloin we had in our fridge. This recipe is thus inspired by Alisha, one of the volunteers at our local farm.
- ¼ cup balsamic vinegar
- ¼ cup real maple syrup, Grade B
- ¼ tsp coriander
- 1, 3" cinnamon stick
- 2 cups chopped rhubarb (about ¼" thick slices)
- ¼ cup dried unsweetened cherries
- ¼ cup dried cranberries (hard to find unsweetened, but sweetened with apple juice is next best)
- ⅓ cup green onions, diced
- ¼ tsp sea salt
- ½ tsp fresh ground black pepper
- Add first four ingredients to a medium saucepan, heat over medium-high heat and bring to a boil.
- Add the rhubarb and remaining ingredients. Stir and reduce heat to a simmer.
- Partially cover the saucepan and cook on low for about 30 minutes. Stir and enjoy.