Pork Bifana

Ingredients:
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins 
1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish

Directions:

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.