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Roast Pork with Sweet Onion-Rhubarb Sauce

:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008), The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.2 (18 votes)

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.


READER'S COMMENT:
"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...
Roast Pork with Sweet Onion-Rhubarb Sauce Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

Per serving: 261 calories; 8 g fat ( 2 g sat , 5 g mono ); 68 mg cholesterol; 23 g carbohydrates; 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).

Carbohydrate Servings: 1 1/2

Exchanges: 1 vegetable, 1 other carbohydrate, 3 lean meat


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Recipe Categories

Holiday
Mother's Day
Easter
Father's Day
Style/Theme
Entertaining, casual
Entertaining, formal
Type of Dish
Main dish, meat
Ethnic/Regional
American
Ease of Preparation
Moderate
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Total Time
45 minutes or less
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Season
Spring
Summer
Publication
EatingWell for a Healthy Heart Cookbook (2008)
The EatingWell Healthy in a Hurry Cookbook (2006)
May/June 2007
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