Pork tenderloin with rhubarb chutney

This easy main is a delicious combination of tender pork and sweet-tart chutney.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat oven to 400F/200C.
2. 2Trim the pork tenderloin of any excess fat and sinew and cut the tenderloin in half if needed to fit an oven-safe skillet.
3. 3Sprinkle the pork evenly with the cinnamon, cumin, salt and pepper. Rub it all over evenly.
4. 4Warm the oil in the skillet and sear the pork on all sides, including small ends.
5. 5Transfer 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. 6Leave to rest around 5 minutes before serving sliced with remaining rhubarb chutney.