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
- Preheat oven to 425 degrees.
- In a small bowl, stir together the salt, pepper and paprika.
- Clean the pork tenderloins; remove the silver skin and excess fat. Rub liberally with the seasoning mixture.
- 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.
- 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
- 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.
- Remove from the heat and add the ginger.
- 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.