This is a great and different way to use your Rhubarb!


  • 1 Pork Tenderloin
  • 1 Baguette cut into 1/4″ slices

For the marinade:

  • ¼ cup oil
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon pepper
  • ½ teaspoon ground mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground clove
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon red pepper flake

For the Chutney:

  • 1 teaspoon oil
  • 3 stalks rhubarb (about 2 cups), chopped into ¼” pieces
  • ½ medium onion, diced
  • 1/8 teaspoon red pepper flake
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoon apple cider vinegar
  • 1/3 cup water
  • 1/3 cup honey
  • Chives for garnish, diced


  1. Combine all ingredients for the marinade and pour over pork. Refrigerate 4 hours up to over night.
  2. Over medium-high heat, sauté onion in oil for 1-2 minutes. Add remaining ingredients. Bring to a simmer and cook 5-10 minutes until rhubarb is tender and mixture is thickened. Remove from heat and allow to cool slightly. (The chutney can be made up to 3 days in advance and served warm or cold!)
  3.  Meanwhile, Pre-heat grill or char broiler as well as oven to Convection Roast mode 325°
  4.  Remove pork from refrigerator and allow to sit at room temperature for 35 minutes. Drizzle bread slices with olive oil and season with salt and pepper. Quickly grill bread for about 10 seconds on each side until lightly toasted. Set aside.
  5.  Grill or sear pork on all sides. Transfer to a parchment lined baking sheet and into a pre-heated oven. Cook until internal temperature probe reaches 145°. Remove and allow to rest 15-20 minutes. Slice tenderloin in to thin, 1/8- ¼“ slices and place onto crostini. Add a dollop of chutney on top and garnish with chives! Enjoy!