Roast Pork with Rhubarb Chutney

First... a sidebar. If you can come up with a way to make a brown-ish condiment look appetizing in photos, please please please tell me. I took like four hundred pictures of this - for serious. But.... not to worry, because it's delicious! OK - moving on. Seasonal fruits and vegetables make me happy. Whenever I can incorporate the best of the season, I do a little happy dance. When it comes to rhubarb? I do quite the happy dance. Guys - rhubarb is the beeest. It's incredibly versatile, and can be incorporated into sweet or savory dishes. I used it in one of my favorite desserts, but wanted to incorporate it into a savory dish. Chutneys are delicious - and such a fun way to flex your culinary muscles. Traditionally a condiment from India, Chutneys can be a bit sweet, a tad spicy, and a really perfect addition to any roasted or grilled meats. Or to sandwiches... or with grilled vegetables... or let's just be honest I love condiments. Particularly homemade, seasonal, delicious ones! 

For the pork:
  • 3-4lb roast pork loin
  • plenty of salt and pepper
For the chutney:
  • 2 T extra virgin olive oil
  • 1/2 small red onion, diced fine
  • 1 inch chunk of fresh ginger, minced
  • 1 clove garlic, minced
  • 1/4 - 1/3 C balsamic vinegar*
  • 2 1/2 C rhubarb, chopped crosswise into 1/2" pieces
  • 1/3 - 1/2 C brown sugar*
  • 2 T honey
  • salt and pepper, to taste

*This depends on how tangy or sweet you like chutney. For more bit, add more vinegar and less sugar. For more sweetness, add more sugar and less vinegar.

  • To roast the pork, preheat the oven to 400° F.
  • Season the pork generously with salt and pepper and brown all sides on the stovetop in an oven-safe sauté pan, with about 1 tablespoon of olive oil.
  • Pop in the oven and roast for about 40 minutes or until the internal temp is 155-160° F.
  • While the meat is roasting, make the chutney.
  • In a medium-sized sauce pot, heat the olive oil on medium-high until shimmering.
  • Add in the onion, garlic and ginger, and sauté until the onions are translucent.
  • Add in the balsamic vinegar and bring to a bubble so that it can begin to reduce.
  • Turn the burner down to medium, and add in the rhubarb, brown sugar and honey.
  • Stir to combine and simmer on medium-low for about 15 minutes until the rhubarb breaks down, stirring every few minutes.
  • Taste for seasonings, add salt and pepper and any vinegar/sugar you want to make it tangier/sweeter.
  • Serve right on top of the pork and save the rest in a mason jar in the fridge. You'll find uses for it quickly!