Tart rhubarb is balanced by sweet onions in this sumptuous sauce for grilled 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.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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: 261 calories; 8 g fat (2 g sat, 5 g mono); 68 mg cholesterol; 23 g carbohydrate; 23 g protein; 2 g fiber; 348 mg sodium; 715 mg potassium.
Nutrition bonus: Selenium (45% daily value), Potassium & Vitamin C (20% dv), Zinc (16% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 vegetable, 1 other carbohydrate, 3 lean meat

I found your magazine 2 months ago; my family like it so well, we ordered a subscription (something we almost never do!). Today I'm writing to thank you for the pork tenderloin with sweet onion and rhubarb recipe in this month's edition. My husband made it last night for Mother's Day, and we all agreed, it's one of the all-time best recipes we've ever had. Since my husband and I are 60, that's a lot of recipes. This one's worthy of a 5-star restaurant. I can't wait to buy more rhubarb! Thanks again!

Truly Awesome!

I've made this twice and both times it came out perfectly with a rich balance of flavors that our whole family loved. Both our 12 and 14-year-old sons helped me make the foolproof sauce and asked that I put it into a file of their favorite recipes. I enjoyed showing them what we could make with that beautiful fresh rhubarb!

Anonymous, Whittier, CA

Exceptional! This was so easy and ridiculously fabulous. I will definitely be making it again. The only thing I did differently was place the seared pork in a preheated glass casserole in the oven since I don't have a pan for both oven and stove-top use. You should try this recipe!

hungryhippo, Portland, OR

A very tasty recipe! My guests enjoyed it very much.

Blanca, Brussels, Be

I love this website and it has been a crucial tool in my learning how to cook. That being said, this is possibly the best dish I have ever made in my whole life. I don't know what possesed me to try it since I was under the impression that I didn't care for rhubarb but I am so thankful that I did. Delightful!

jenn, Colorado Springs, CO

This was delicious. You do not need to sear the pork, just roast it in the oven. I added some balsamic vinegar to the onions and rhubarb mix to add a little more depth. I will definitely make it again.

Emily, New Haven, CT