Name: Pork Tenderloin With Sweet Onion-Rhubarb Sauce
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by CrazyInMaine

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Pork Tenderloin With Sweet Onion-Rhubarb Sauce created 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!

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

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

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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RECIPE MADE WITH LOVE BY

@CrazyInMaine

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@CrazyInMaine

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"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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review by sabrjay

8/26/2011

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.

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review by DDW7976

6/6/2010

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!

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review by Little Suzy Homemak

10/29/2008

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.

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photo by CrazyInMaine

5/13/2008

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review by katdi

10/6/2007

I made just the Sweet Onion Rhubarb Sauce portion of this recipe as I already had a different spice rub that I was using on my pork. It was a great compliment to the pork. Very good will be making again.

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