25 Recipe

Braised Pork with Rhubarb Chutney
Chef Michael Pruden

Pork

3-lbs boned pork loin

2-tablespoons lemon juice

1-cup red wine

1-tablespoon olive oil

1-bay leaf

2 or 3 cloves

Pinch of salt and pepper

Chutney

2-pounds rhubarb

1 ½-cups golden raisin

4-cups brown sugar

2-lemons, seeded and finely chopped

1-teaspoon salt

2-tablespoons fresh ginger, finely chopped

2-cups cider vinegar

Cooking the Pork

1- Heat oil in a flameproof casserole and brown pork quickly and evenly.
2- Add remaining ingredients and cover.
3- Cook over low heat until meat is tender, about 1-½ hours. Do not over cook. Remove meat and slice, serve with warm chutney.

Rhubarb Chutney

1- Wash and trim the rhubarb stems and cut into 1-inch lengths.
2- In a nonreactive saucepan, combine rhubarb with all the other ingredients and bring to a boil.
3- Reduce heat and simmer, uncovered for I hour or until the chutney has thickened, stirring occasionally to prevent burning. Serve warm along side the braised pork loin slices.