Grilled Pork Tenderloin with Rhubarb Chutney and Grilled Asparagus


Dinner tonight was inspired by Linda’s comment. (I do read all of your comments, although I’m a bit behind – quel surprise – on replying to some.) She reminded me of the jar of rhubarb chutney I had in the fridge – I too heard a mention of rhubarb chutney recently, and it seemed to me a Very Good Idea. So I made some. Tonight we ate the last of it for dinner with a grilled pork tenderloin (excellent pairing), pickled beets (all eaten straight from the jar, with a fork, without making it onto dinner plates) and some grilled asparagus. To grill asparagus, roll it around in a bit of oil and throw it straight on the grill, running the stalks crosswise against the grills so that they don’t fall through. Thicker asparagus – which is not lesser asparagus, nor necessarily woodier – is easier to handle with tongs.

If you’re looking to turn some rhubarb into jam, I made some last year that was pretty tasty on toast.

Rhubarb Chutney


Yields1 Serving

canola or olive oil
1 small onion, finely chopped
4-5 stalks rhubarb
1 small apple, chopped (optional)
a handful of raisins
1 Tbsp. grated fresh ginger
3/4 cup sugar, white or brown
1/3 cup red wine vinegar
1 cinnamon stick


Heat a drizzle of oil in a medium saucepan and cook the onion for about 5 minutes, until soft and starting to turn golden. Add everything else, bring to a simmer, then reduce the heat and cook for about half an hour, until everything is nice and soft and it looks like chutney. Ladle into clean jars and seal, or refrigerate. Makes about 2 1/2 cups.



 canola or olive oil
 1 small onion, finely chopped
 4-5 stalks rhubarb
 1 small apple, chopped (optional)
 a handful of raisins
 1 Tbsp. grated fresh ginger
 3/4 cup sugar, white or brown
 1/3 cup red wine vinegar
 1 cinnamon stick



Heat a drizzle of oil in a medium saucepan and cook the onion for about 5 minutes, until soft and starting to turn golden. Add everything else, bring to a simmer, then reduce the heat and cook for about half an hour, until everything is nice and soft and it looks like chutney. Ladle into clean jars and seal, or refrigerate. Makes about 2 1/2 cups.

Rhubarb Chutney

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16 comments on “Grilled Pork Tenderloin with Rhubarb Chutney and Grilled Asparagus

  1. Fiona
    June 16, 2009 at 7:19 pm

    I’m so glad you posted this! A few weeks ago I had salmon with rhubarb chutney a the Baker Creek Bistro (for which I am still paying, but can also still remember every last mouthful, so whatever). I have rhubarb plant that is begging me to make something other than pie. So…

  2. Dana mccauley
    June 16, 2009 at 7:51 pm

    Sounds like a great family meal!

  3. Carolyn
    June 17, 2009 at 3:53 am

    I made the rhubarb chutney recipe you had posted in the eyeopener section a couple of weeks ago (I think this is the same recipe) and it was amazing! I shared it with some friends who hate rhubarb and they loved it. Thanks for another amazing recipe!

  4. Kathy
    June 17, 2009 at 4:47 am

    Perfect. I was looking for something “saucy” for my rhubarb.

  5. Kathy
    June 17, 2009 at 4:48 am

    Oh and can totally relate to eating pickled beets right out of a jar, I love pickled beets and have done the exact same thing.

  6. JulieVR
    June 17, 2009 at 5:27 am

    Right – I thought I had posted this already! I did a CBC show on rhubarb a few weeks ago. The chutney went over particularly well!

  7. Barb
    June 17, 2009 at 6:02 am

    Believe it or not I am having a bit of trouble finding rhubarb! A number of years ago I was swamped with it and now I no longer have a plant. I’ll get to the market one of these days.

  8. erin
    June 17, 2009 at 6:23 am

    Barb – I know how you feel!! I love rhubarb, but most people I know can’t stand it. They are always telling me they will bring in some rhubarb from their patch, but it never seems to happen – oh well, I guess I will have to break down and buy some.

  9. Ethel Olorenshaw
    June 17, 2009 at 6:35 am

    I have a similar recipe for rhubarb chutney but it also includes a couple of dried pasilla chilies. The chilies add just enough heat. The chutney is also excellent with wild meat, like moose and venison. Thanks for cooking up a storm

  10. Vivian
    June 17, 2009 at 7:09 am

    Ha ha…Linda’s query yesterday set me to googling “rhubarb chutney” for a couple of hours, if only I’d known, I’d just have hung on ’til today and your post! Of my three plants, only one is doing well, so I guess I’d best make the chutney NOW. I also think I’ll give your Rhubarb Orange Jelly a whirl as the picture looked so delish!

  11. Manon from Ontario
    June 17, 2009 at 7:43 am

    That looks good!

    I have been super busy, went on a 4 day course last week, and met with the accountant this week. Last night we went shopping for our kitchen cabinets for the store, along with the bathroom $$$.

    I read you every day, however, I don’t have much time to comment.

    I love your blog, and the food always looks good. You are rubbing off my daughter, 15 she now takes pictures of her cooking?

    Have a great week.


  12. Aimee
    June 17, 2009 at 8:10 am

    Since we’re on a rhubarb kick over here, I may as well give this a try. Sounds pretty great paired with the pork.

  13. June
    June 17, 2009 at 10:30 am

    Love Rhubarb but it’s hard to find here too as it’s impossible to grow in the heat. I do remember though when I lived in Calgary, walking the back alleys at night looking for it. Oh, those were the days. This chutney sounds wonderful so it’s going on my list of things to make while we’re in Oregon in July. Thanks for the inspiration, Julie!

  14. Kate
    June 17, 2009 at 12:20 pm

    I am going to try this recipe too, probably make a double batch. Can you tell us if it can be sealed like jelly jars, or does it require a water-bath process? Thanks!

  15. JulieVR
    June 17, 2009 at 12:23 pm

    I may get some flak for this, but I rarely do the water bath process – I wash my jars in the dishwasher and bring them out hot, then ladle the hot chutney (or jam, or whatever) into them, lid them and screw on the rings. They seal as they cool, and always work perfectly. (And of course the pop-lid are a safety feature in case any of them don’t!)

  16. Carol SB
    June 17, 2009 at 5:13 pm

    I’m with you Julie– I strted to do the “hot out of the dishwasher” thing years ago. Never a problem. Of course, ‘most everything I “put up” is high in acid &/or sugar, so low risk. (I wouldn’t likely do tomatoes this way).
    My favorite Rhubarb Chutney recipe is from Home on the Range (1982: Nancy Millar). Plenty of other good Rhubarb recipes in that cookbook, too.
    Rhubarb Chutney
    10 c. chopped Rhubarb
    7 c. sugar
    2 c. cider vinegar
    2 tsp. each cinnamon and allspice
    1 tsp. cloves
    I also add a lot of ginger and about 1/4 tsp. cayenne pepper.
    Simmer in a big open pot for …recipe says 1 1/2 hours but it always seems to take several hours, or maybe I’m just impatient. Anyways, simmer until it thickens and is shiny. Then do whatever jar routine you are comfortable with.
    This stuff is the *best* on a cheese sandwich… good grainy bread, sharp cheddar, and a slather of rhubarb chutney.

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