Recipe by CrazyInMaine
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!
Top Review by sabrjay
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.
- 4 teaspoons extra virgin olive oil, divided
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon kosher salt, divided
- 1⁄4 teaspoon fresh ground pepper
- 1 -1 1⁄4 lb pork tenderloin, trimmed
- 1 large sweet onion, sliced
- 2 -4 tablespoons water
- 2 cups diced rhubarb
- 1⁄4 cup red wine vinegar
- 1⁄4 cup brown sugar
- 1⁄4 cup minced fresh chives
Directions See How It's Made
- Preheat oven to 450 degrees F.
- 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.
- 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.