Grilled Rum-glazed Pork with Rhubarb Chutney:

I’m often annoyed at indecision, especially with leaders who flip flop without reason or vision, but even more so when it’s my own. Life decisions, whether regarding work, love, or what’s for dinner, should slice through the information overload of today’s world like a warm knife through butter, and rest comfortably on quite simply what makes sense to the ultimate objective. When we set out to write this particular recipe, it was both entertaining with how many variations we could make, but equally elucidating with a focus on balancing the right combination to bring a spotlight to the secret ingredient. Rhubarb is one of the first harvests of spring in New England, and a real treat with an abundance of variable uses. The chutney in this recipe layered the tartness of the rhubarb with the balsamic vinegar and sweet agave nectar. Slow grilling the spicy pork tenderloin on indirect heat also created a succulent accompaniment and was equivalently pleasing. Clarity is one of those life attributes that helps deliver real meaning, especially in cooking, and on this day made a very nice meal.

SECRET INGREDIENT:  Rhubarb

TIP: Grilling pork on indirect heat for a longer period creates a more tender and juicy result

Grilled Rum-glazed Pork with Rhubarb Chutney

• Pork tenderloin (2 lbs, trimmed)
• Salt (1/2 tsp)
• Fresh black pepper (1/4 tsp)
• Rosemary (2 Tbsp)
• Garlic powder (2 tsp)
• Cumin (2 tsp)
• Coriander (1 tsp)
• Chili powder (1 tsp)
• Ground cinnamon (1/2 tsp)
• Ground ginger (1 tsp)

1. In small bowl, combine all spices. Then season pork and rub with spice mixture on all sides. Chill for at least an hour. (Let pork sit at room temperature for 20 minutes before cooking)
2. Preheat grill with half indirect heat.
3. Grill pork on indirect heat for about an 1 hour or until internal temperature of pork reaches 155°F. (Glaze every 10 minutes)
4. Remove from heat and let rest for 10 minutes before slicing.

NOTE: Serve with grilled broccoli and kale leaves, and tarragon buttered toasts

For Rum Glaze

• Olive oil (1 Tbsp)
• Onion (1/2 cup, finely chopped)
• Garlic (2 cloves minced)
• Brown sugar (1/4 cup)
• Dark Rum (1 cup)
• Chicken (1 cup)
• Hot sauce (2 tsp)
• Cinnamon stick

1. In a sauce pan over medium high heat, sauté onion and garlic with olive oil 2 minutes. Then brown sugar and run and cook for 2 minutes. Then add stock, hot sauce, and cinnamon stick.
2. Bring to boil, then reduce to medium and simmer for 25 minutes until glaze thickens and is reduce by half.
3. Remove from heat and remove cinnamon stick. Season with salt and fresh pepper, and set aside and let rest for 10 minutes.

For Rhubarb Chutney

• Fresh Rhubarb (2 cups, chopped)
• Olive oil (1 Tbsp)
• Red onion (1/3 cup, finely chopped)
• Orange juice (1/4 cup)
• Balsamic vinegar (2 Tbsp)
• Lime zest (1/4 tsp)
• Agave nectar (2 Tbsp)
• Salt & fresh pepper

1. In a sauce pan, sauté red onions and rhubarb for 2 minutes.
2. Add remaining ingredients and stir together. Then season with salt and pepper.
3. Bring to a boil, then reduce heat to low, and simmer uncovered for 30 minutes or until rhubarb is tender. Serve warm.