Roasted Pork Tenderloin with Rhubarb BBQ Sauce

Roasted Pork Tenderloin with Rhubarb BBQ Sauce

3 Reviews
From: EatingWell Magazine, May/June 2014

In this pork tenderloin recipe, rhubarb cooks with ketchup and cider vinegar to make a tangy, healthy barbecue sauce. If you're lucky enough to have a lot of rhubarb, make a double or even a triple batch of the rhubarb sauce recipe and freeze it for later in the summer. It tastes great with grilled chicken and beef too.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups sliced rhubarb, fresh or frozen (thawed)
  • ¼ cup ketchup
  • ¼ cup packed light brown sugar
  • 1 tablespoon cider vinegar
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon freshly ground pepper, divided
  • 1 1-pound pork tenderloin, trimmed
  • ¼ teaspoon salt

Preparation

  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire and ¼ teaspoon pepper; stir to combine. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes. Cover and remove from heat.
  3. Meanwhile, heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with salt and the remaining ¼ teaspoon pepper; add to the skillet and cook until browned on all sides, about 4 minutes.
  4. Transfer the skillet to the oven. Roast the pork until an instant-read thermometer inserted into the thickest part registers 145°F, 12 to 15 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes. Slice and serve with the sauce.
  • Make Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 3 oz. pork & ¼ cup sauce
  • Per serving: 286 calories; 10 g fat(2 g sat); 2 g fiber; 25 g carbohydrates; 25 g protein; 11 mcg folate; 74 mg cholesterol; 19 g sugars; 16 g added sugars; 156 IU vitamin A; 8 mg vitamin C; 86 mg calcium; 2 mg iron; 395 mg sodium; 770 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 vegetable, 1 other carbohydrate, 3½ lean meat, 1½ fat

Reviews 3

June 10, 2015
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By: lzink
LOVED this I used 2 shallots in place of the onion because that's what I had in the kitchen. I also added an extra splash of cider vinegar because I love the tang. Overall, GREAT recipe and will be making again.
May 20, 2015
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By: emcooks
good use for Rhubarb This was very easy. I put slivers of garlic in the tenderloin before cooking and dusted it with dried thyme and Trader Joe's Everyday Seasoning. Rhubarb is not just for dessert. Pros: very easy to make, tastes great
May 03, 2014
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By: pyaeger01
Rhubarb BBQ Sauce was soooo yummy. Easy, delicious and figure friendly too!
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