Advertisement

Roasted Pork Tenderloin with Rhubarb BBQ Sauce

May/June 2014

Your rating: None Average: 4.2 (13 votes)

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.


Roasted Pork Tenderloin with Rhubarb BBQ Sauce Recipe

Makes: 4 servings

Serving Size: 3 oz. pork & 1/4 cup sauce

Active Time:

Total Time:

Ingredients

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

Preparation

  1. Preheat oven to 425°F.
  2. 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 1/4 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. 3. Meanwhile, heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with salt and the remaining 1/4 teaspoon pepper; add to the skillet and cook until browned on all sides, about 4 minutes.
  4. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition

Per serving: 288 calories; 10 g fat (2 g sat, 6 g mono); 74 mg cholesterol; 25 g carbohydrates; 16 g added sugars; 19 g total sugars; 25 g protein; 2 g fiber; 395 mg sodium; 775 mg potassium.

Nutrition Bonus: Potassium (22% daily value), Zinc (15% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 vegetable, 1 other carbohydrate, 3 1/2 lean meat, 1 1/2 fat


More From EatingWell

Recipe Categories

Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Type of Dish
Main dish, meat
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Publication
May/June 2014
20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner