Filet mignon de porc au chutney de rhubarbe

Ingrédients

• 1 lb pork tenderloin (1 tenderloin, a little more eg 1.5 lb is fine)
• 1 recipe rhubarb chutney
• 1 tbsp vegetable oil
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/4 tsp pepper (or more/less to taste)
• 1/4 tsp salt (or more/less to taste)

Préparation

1. 1

   Preheat oven to 400F/200C.

2. 2

   Trim the pork tenderloin of any excess fat and sinew and cut the tenderloin in half if needed to fit an oven-safe skillet.

3. 3

   Sprinkle the pork evenly with the cinnamon, cumin, salt and pepper. Rub it all over evenly.

4. 4

   Warm the oil in the skillet and sear the pork on all sides, including small ends.

5. 5

   Transfer the skillet to the oven and roast for around 25 minutes, adding 2 tbsp of rhubarb chutney over the pork for the last 5-10 minutes, until pork has internal temp 155F (68C).

6. 6

   Leave to rest around 5 minutes before serving sliced with remaining rhubarb chutney.