Fresh Rhubarb Chutney & Pork Loin

 

May means the opening of our local farmer’s market and the beginning of fabulous meals planned the French way–built around whatever local ingredients look freshest and best.  Today’s inspiration came from juicy ripe rhubarb which makes me crave either a galette or a sweet/savory sauce with pork.  With several pounds of gorgeous rhubarb in my bag I saw a new booth called Tails & Trotters.  Pork!  High end special pigs fed hazelnuts in their last months to produce a pork worthy of the best restaurants.  Check out their website  –the loin I bought and prepared simply was one of the most tender & succulent I’ve ever made.   Paired with Rhubarb chutney, I wish I had a larger guest list than just us Shoe Chefs.  I hope you like this as much as we do!  Great accompaniment for any pork or poultry.  I just used a rub on my loin & seared it then into the oven at 350 degrees for about 25 minutes.  Duck breast would also be tres bon!  Of course the other thing that screams spring in the northwest is pedicures & new sandals–perhaps something in a rhubarb red wedge. 

Prep time: 10 minutes
Total time: 30
Rating: Flat (easy)
Serves: 4-6

Rhubarb Chutney

1 Tablespoon butter
1 small onion, diced
2 cups rhubarb sliced 1/4 inch thick
1/2 cup dried cherries, chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1/2 cup sugar
1/4 cup cider vinegar
1/4 teaspoon kosher salt

Saute onion in butter until limp.  Add remaining ingredients and bring to a boil.  Reduce heat to medium and simmer for about 20 minutes until thick.  May be served hot, room temp or cold.