- Meat and poultry
- Cuts of pork
- Pork fillet
Bifana is a Portuguese preparation of pork, normally eaten as a sandwich. The spiced rhubarb chutney is truly mouth-watering.
76 people made this
- 150g caster sugar
- 75ml cider vinegar
- 1 tablespoon minced fresh root ginger
- 1 tablespoon garlic granules
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon dried red chilli flakes
- 500g diced rhubarb
- 75g chopped red onion
- 5 tablespoons sultanas
- 675g pork fillet
- 2 teaspoons ground cumin
- salt and pepper to taste
- 1 tablespoon olive oil
- 4 sprigs fresh coriander, for garnish
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red chilli flakes in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and sultanas. 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 200 C / Gas 6.
- To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy frying pan over high heat. Add pork and brown on all sides, about 5 minutes.
- Transfer pork to a roasting tin. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into centre registers 68 degrees C, about 25 minutes. Slice pork into medallions. Garnish with coriander sprigs and serve with remaining chutney.
Reviews & ratingsAverage global rating:(87)
Reviews in English (66)
by MARTHA J PAUL
we loved it. My husband asked me to bookmark this so I could cook it for our guests. after the chutney is made the rest is quick and easy!my advice would be to cook the chutney early (a day or a few hours)and put it away until the time you do the roast.-17 Jan 2001
This is fantastic--so good! I made it for Father's Day several years ago for a pork-loving father, and now it's a tradition. My mother makes it almost every large dinner party she's hosted. I serve it with couscous with golden raisins and green onions and a green salad. It is a huge hit with everyone that tastes it!-05 Jun 2002
I'd love to give the recipe 5 stars but the presentation with the cooked rhubarb on top just didn't look very good. The taste, however, was definitely a keeper, so I think I'll roast the seasoned/seared pork tenderloin until done and then serve the spiced rhubarb sauce on the side!-25 Feb 2003