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Roasted Pork Tenderloin with Rhubarb BBQ Sauce

  • 25 m
  • 40 m
EatingWell Test Kitchen
“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

    • 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

Directions

  • 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.
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