Roast Pork with Sweet Onion-Rhubarb Sauce

Roast Pork with Sweet Onion-Rhubarb Sauce

5 Reviews
From: EatingWell Magazine, May/June 2007

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.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.

Nutrition information

  • Per serving: 259 calories; 7 g fat(1 g sat); 2 g fiber; 23 g carbohydrates; 25 g protein; 27 mcg folate; 74 mg cholesterol; 18 g sugars; 196 IU vitamin A; 11 mg vitamin C; 90 mg calcium; 2 mg iron; 354 mg sodium; 759 mg potassium
  • Nutrition Bonus: Potassium & Vitamin C (20% daily value), Zinc (16% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 vegetable, 1 other carbohydrate, 3 lean meat

Reviews 5

April 16, 2015
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By: EatingWell User
Delicious I've been making this for years and every rhubarb season this is my favorite pork recipe. I usually use more rhubarb and less onion to enjoy the fresh rhubarb flavor. I do agree that it takes a little longer than 15 minutes in the oven to cook the pork. Maybe 18 or 20. My whole family likes this. Pros: Very easy to make. Cons: none
August 22, 2010
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By: EatingWell User
I made this and used Muscedine wine instead of red wine vinegar...It complimented the rhubarb as well. It did take longer then the recommended 15 minutes to achieve 145 degrees internal temperature. I loved it as did my husband. It was easy to prepare and had a great flavor. Made a beautiful presentation.
June 19, 2010
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By: amyincolorado
Fantastic! My family of 5 loved this. Made it exactly as the recipe said and it was easy and came out wonderful. A keeper.
March 11, 2010
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By: jordanhorowitz
This was so easy and delicious. I couldn't find fresh rhubarb (seasonal?), so I used frozen that I found in the supermarket along with the other bags of frozen fruit. The coriander crust along with the sour-sweet sauce went really well together. The pork turned out moist and tender, too.
February 09, 2010
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By: EatingWell User
Wonderful. Sweet relishes go great with pork. I always liked cherry sauce on pork so I thought I would try this recipe, and I loved it. I am always looking for ways to make the abundance of rhubarb from the garden.