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Pork with spiced rhubarb chutney

  • 5.0 Star
  • Timer Prep 23 min
    Cook 17 min
  • Chart 524.0 cal/
  • Chef hat Medium


Cut into small chunks the British outdoor-grown rhubarb. Crush the piece of ginger. Deseed and finely dice the red chillis. Juice the oranges.


  1. 1 Put the chutney ingredients in a saucepan.
  2. 2 Bring to the boil, then reduce the heat. Simmer, stirring occasionally, for 10 minutes, or until the rhubarb is soft and breaking apart – add a splash of water to loosen if it starts to stick.
  3. 3 Remove from the heat and set aside to cool.
  4. 4 To cook the pork, heat a frying or griddle pan over a medium-to-high heat.
  5. 5 Rub the pork on both sides with a little oil, and season with salt and pepper.
  6. 6 Sear the fat and edges of the pork, and cook on each side for 7 minutes, or until cooked through.
  7. 7 Transfer to a plate or board and leave to rest for about 5 minutes.
  8. 8 Top with rhubarb chutney, and serve with rocket and roasted new potatoes.

2 Reviews

  • Sarah

    Loved the sweet and tangy nature of this dish with the pork.

  • Lea

    Chutney was easy to make and was delicious, I added more chilli to mine.

  • Average per serving
  • Calories 524.0kCal
  • Fat41.7g
  • Saturated14.7g
  • Salt0.24g
  • Carbohydrates3.4
  • Sugar3.4g
  • Protein34.0g
  • Fibre1.9g