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Pork Tenderloin with Spiced Rhubarb 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)', '2 pork tenderloins (about 1 1/2 pounds total), trimmed', '2 teaspoons ground cumin', '1 tablespoon olive oil', 'Fresh cilantro sprigs']

Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. 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. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

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