Pork Tenderloin with Spiced Rhubarb Chutney

The spiced rhubarb chutney alone makes this recipe worth it. I used garlic scapes in place of garlic, but otherwise stuck fairly faithfully to the original.

Pork Tenderloin with Spiced Rhubarb Chutney (from epicurious.com, originally Bon Appetit)

Ingredients
Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Pork
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs

1. Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves.
2. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely.
3. Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper.
4. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan.
5. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes.
6. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.