Trim the pork tenderloin of any excess fat and sinew and cut the tenderloin in half if needed to fit an oven-safe skillet.
Sprinkle the pork evenly with the cinnamon, cumin, salt and pepper. Rub it evenly.
Warm the oil in the skillet and sear the pork on all sides, including small ends.
Transfer the skillet to the oven and roast for around 25min, adding 2 tbsp of rhubarb chutney over the pork for the last 5-10 minutes, until pork has internal temp 155F.
Leave to rest around 5 minutes before serving sliced with remaining rhubarb chutney.
RECIPE TIP: I suggest splitting a longer tenderloin in to two pieces to make it easier to fit a skillet. Alternatively, you can transfer the seared pork to a baking sheet/dish.RECIPE TIP: You could use a similar method of cooking for chicken, just adjust the cooking times slightly depending on the cut. Chicken also won't really need to be seared.