Roast Pork with Sweet Onion-Rhubarb Sauce

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

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

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4 Reviews for Roast Pork with Sweet Onion-Rhubarb Sauce

08/22/2010

Anonymous

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 easy to prepare and had a great flavor. Made a beautiful presentation.

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06/19/2010

amy.connors

Fantastic! My family of 5 loved this. Made it exactly as the recipe said and it was easy and came out wonderful. A keeper.

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03/11/2010

jordanhorowitz

This was so easy and delicious. I couldn't find fresh rhubarb (seasonal?), so I used frozen that I found in the supermarket along with the other bags of frozen fruit. The coriander crust along with the sour-sweet sauce went really well together. The pork turned out moist and tender, too.

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02/09/2010

Anonymous

Wonderful. Sweet relishes go great with pork. I always liked cherry sauce on pork so I thought I would try this recipe, and I loved it.
I am always looking for ways to make the abundance of rhubarb from the garden.

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