Pork Tenderloin With Sweet Onion-Rhubarb Sauce
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!
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INGREDIENTS
Nutrition- 4
- 1 1⁄2teaspoons ground coriander
- 1
- 1⁄4teaspoon fresh ground pepper
- 1 - 1 1⁄4lb pork tenderloin, trimmed
- 1
- 2 -4tablespoons water
- 2cups diced rhubarb
- 1⁄4cup red wine vinegar
- 1⁄4cup brown sugar
- 1⁄4cup minced fresh chives
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DIRECTIONS
- 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.
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