About this recipe: Bifana is a Portuguese preparation of pork, normally eaten as a sandwich. Making it at home fills the house with an incredible aroma. The spiced rhubarb chutney is truly mouth-watering.
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)