pork and rhubarb recipes

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Pork Chops With Rhubarb Dressing

1/2 t dried rosemary
3/4 t salt
1/8 t pepper
6 pork loin or shoulder chops, cut 1" thick
2 T salad oil
1/2 to 3/4 c frimly packed brown sugar
4 slices firm-textured bread, cut into 1/2" cubes
1/2 t ground cinnamon
1/4 t ground allspice
4 c fresh rhubarb, cut into 1/2" pieces
3 T all-purpose flour

Preheat oven to 350°F.<br>Mix together rosemary, salt and pepper; sprinkle evenly over pork chops on
both sides. Heat the oil in a frying pan over medium-high heat. Add chops
and brown on both sides; set aside with drippings.
Stir together remaining ingredients. Spread half of this dressing in a
greased 9" x 13" baking dish. Arrange chops on top. Spoon over 3 T of
drippings (adding water if needed to make this amount). Top with remaining
dressing. Cover. Bake for 45 minutes. Then uncover and bake 15 minutes
longer or until tender. Serves 6.

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Pork and Rhubarb Ragout

1 pound boneless stewing pork
1/2 c. chopped onion
1 1/2 tbsp oil
2 c. carrots, cut in julienne strips
1 1/2 c. rhubarb, cut in 2 cm pieces
1/2 c. water
1/4 c. sugar
1 1/2 tbsp lemon juice
2 tbsp chopped fresh parsley
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
freshly ground pepper

Brown pork with onion in oil. Add remaining ingredients. Cover and bring to
boil. Reduce heat and simmer 1 hour, stirring often. Serve over noodles and
sprinkle with chopped parsley, if desired. Makes 4 servings.

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Pork Tenderloin With Spiced Rhubarb Chutney

Chutney:
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)

Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over
low heat, stirring until sugar dissolves. Add rhubarb, onion and dried
cherries; increase heat to medium-high and cook until rhubarb is tender and
mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1
day ahead. Cover and chill. Bring to room temperature before using.)

Pork:
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs
Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and
pepper. Heat oil in heavy large skillet over high heat. Add pork and brown
on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6
tablespoons chutney. Roast until thermometer inserted into center of pork
registers 155°F, brushing occasionally with 6 more tablespoons chutney,
about 25 minutes. Slice pork into medallions. Garnish with cilantro and
serve with remaining chutney.
4 servings.
The chutney also works well as an accompaniment to chicken, duck or lamb.