Recipe: Seared Pork Tenderloin Slider with Rhubarb and Red Onion Chutney

Recipe by Bob Sferra, of Culinary Occasions

Pan Seared Pork Tenderloin (serves 6-8):

• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 teaspoon good quality paprika
• 2 pieces pork tenderloin, approximately 1-1/2 pounds each
• 1 Tablespoon neutral flavored oil
• 1/2 cup water

1. Preheat oven to 425 degrees.
2. In a small bowl, stir together the salt, pepper and paprika.
3. Clean the pork tenderloins; remove the silver skin and excess fat. Rub liberally with the seasoning mixture.
4. Heat a heavy-bottom sauté pan over high heat for approximately 1 minute or until the heat transfer feels warm when holding your hand 2 inches over the pan. Reduce the heat to medium-high and add the oil, allow to heat through, approximately 30 seconds. Add the tenderloins, quickly searing on all sides until golden brown.
5. Place the pork on a rack inside a roasting pan. Add the ½ cup of water to the bottom of the pan and place in the preheated oven until the pork reaches an internal temperature of 145 degrees, approximately 20-25 minutes. Remove from the oven, transfer to a cutting board and tent loosely with foil; allow resting for 10-12 minutes before slicing and serving.

 
Rhubarb and Red Onion Chutney (makes 2 cups):

• 1 medium red onion, diced
• 1 Tablespoon extra-virgin olive oil
• 1 1/2 pounds rhubarb leaves removed, cut into 1/2 inch pieces
• 1/2 cup sugar
• 3 Tablespoons apple cider vinegar
• Zest of 1 orange
• 1/2 cup orange juice, preferably fresh squeezed
• 1 Tablespoon ginger, freshly grated

1. Heat a heavy-bottom sauté pan over medium heat. Add the oil, allow to heat through, approximately 30 seconds. Add the diced onion and cook until translucent, approximately 5-8 minutes. Add the rhubarb, sugar, cider vinegar, orange zest and juice; reduce to a simmer. Allow to cook until the rhubarb is fork tender; this should take about 15 minutes.
2. Remove from the heat and add the ginger.
3. The chutney can be served hot or at room temperature.

 
Make ahead. Allow the chutney to cool and store in the refrigerator for up to 2 weeks. The flavors will continue to develop.