EatingWell for a Healthy Heart Cookbook (2008),
The EatingWell Healthy in a Hurry Cookbook (2006)
Tart rhubarb is balanced by sweet onions in this sumptuous sauce for roasted pork tenderloin. If you can't find fresh rhubarb for this, use frozen (no need to thaw it first). For dinner in a hurry, try two quick sides like whole-wheat couscous and steamed broccoli.
Active Time: 35 minutes |
Total Time: 40 minutes
4 teaspoons extra-virgin olive oil, divided
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds 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
Preheat oven to 450°F.
Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon 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 an instant-read thermometer registers 145°F, 15 to 17 minutes. Let rest 5 minutes before slicing.
Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon 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.
Per serving :
8 g Fat;
2 g Sat;
5 g Mono;
68 mg Cholesterol;
23 g Carbohydrates;
23 g Protein;
2 g Fiber;
348 mg Sodium;
715 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 other carbohydrate, 3 lean meat