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Bifana

"This dish fills the house with an wonderful aroma. The candy and sour taste of the spiced rhubarb sauce is in reality mouth-watering. If sparkling rhubarb is not to be had, frozen may be used. You can substitute beef roast, chook, duck or lamb for the pork tenderloin, in case you wish."

Ingredients :

three/four cup white sugar
1/3 cup cider vinegar
1 tablespoon minced sparkling ginger root
1 tablespoon garlic powder
1 teaspoon floor cumin
half of teaspoon floor cinnamon
half teaspoon ground cloves
1/4 teaspoon dried purple chile pepper
four cups diced rhubarb
half cup chopped purple onion
1/3 cup golden raisins
1 1/2 pounds beef tenderloin
2 teaspoons ground cumin
salt and pepper to flavor
1 tablespoon olive oil
four sprigs fresh cilantro, for garnish

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a big saucepan. Bring to simmer over low warmth, stirring from time to time, till sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook till rhubarb is smooth and combination thickens slightly. Remove from heat and allow cool completely.
Preheat oven to four hundred tiers F (two hundred degrees C).
To cook beef: Sprinkle pork with cumin, salt and pepper. Heat oil in massive, heavy skillet over high warmth. Add red meat and brown on all sides, about five mins.
Transfer red meat to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing on occasion with 6 more tablespoons chutney. Cook till thermometer inserted into middle registers 145 tiers (sixty three tiers C), approximately 25 minutes. Slice beef into medallions. Garnish with cilantro sprigs and serve with final chutney.

Notes :

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