Bifana Recipe

To make the chutney: Combine sugar vinegar ginger garlic cumin cinnamon cloves and red pepper in a large saucepan. Bring to simmer over low heat stirring occasionally until sugar dissolves. Add rhubarb onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.

Preheat oven to 400 degrees F (200 degrees C).

To cook pork: Sprinkle pork with cumin salt and pepper. Heat oil in large heavy skillet over high heat. Add pork and brown on all sides about 5 minutes.

Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 145 degrees (63 degrees C) about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.