Pork Tenderloin With Sweet Onion-Rhubarb Sauce

Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

Found this recipe in EatingWell June 2007 issue. I have made this twice already and it is oh so good! My husband who SWORE he hated Rhubarb absolutely loved this recipe! The Onion-Rhubarb sauce also tastes very good over fresh steamed Green Beans. A Strawberry-Rhubarb pie for dessert will top it off nicely!

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees F.
  2. Mix 1 teaspoons oil, coriander, 1/2 teaspoons salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 TSP oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until and instant-read thermometer registers 145 Degrees F, 15 to 17 minutes. Let rest 5 minutes before slicing.
  3. Meanwhile, heat the remaining 2 TSPS. oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoons salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 TBSPS. water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoons at a time, if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.
Most Helpful

5 5

The rating is strictly for the sauce as I make my own rub. The sauce is fantastic. I used a red sweet onion and played of the rhubarb perfectly. I found no need to add any extra water.

5 5

So funny I see this recipe here - I'm making this for dinner tomorrow night. A long time Eating Well subscriber I have been making this since seeing it in the magazine. Very glad it's here now so I can use it for my shopping list. Great recipe - for anyone that likes Rhubarb this one is a keeper!

5 5

Wow! This was really good. I love pork tenderloin and am always sad in the winter when we can't grill it. This was a great indoor recipe. I made the sauce the day before and just warmed it up to serve it--worked great and made the last minute dinner crunch so much easier.