Bifana

Bifana

52 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“This dish fills the house with an incredible aroma. The sweet and sour flavor of the spiced rhubarb sauce is truly mouth-watering. If fresh rhubarb is not available, frozen may be used. You can substitute pork roast, chicken, duck or lamb for the pork tenderloin, if you wish.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. 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.
  4. 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.

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Reviews (52)

Rate This Recipe
MARTHA J PAUL
58

MARTHA J PAUL

we loved it. My husband asked me to bookmark this so I could cook it for our guests. after the chutney is made the rest is quick and easy! my advice would be to cook the chutney early (a day or a few hours)and put it away until the time you do the roast.

KIRSTENH
46

KIRSTENH

This is fantastic--so good! I made it for Father's Day several years ago for a pork-loving father, and now it's a tradition. My mother makes it almost every large dinner party she's hosted. I serve it with couscous with golden raisins and green onions and a green salad. It is a huge hit with everyone that tastes it!

DianeF
30

DianeF

I'd love to give the recipe 5 stars but the presentation with the cooked rhubarb on top just didn't look very good. The taste, however, was definitely a keeper, so I think I'll roast the seasoned/seared pork tenderloin until done and then serve the spiced rhubarb sauce on the side!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 536 cal
  • 27%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 91.8 g
  • 30%
  • Protein
  • 28.2 g
  • 56%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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