I've been making this for years and every rhubarb season this is my favorite pork recipe. I usually use more rhubarb and less onion to enjoy the fresh rhubarb flavor. I do agree that it takes a little longer than 15 minutes in the oven to cook the pork. Maybe 18 or 20. My whole family likes this.
Roast Pork with Sweet Onion-Rhubarb Sauce
Tart rhubarb is balanced by sweet onions in this sumptuous sauce for roasted 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.
5 Reviews for Roast Pork with Sweet Onion-Rhubarb Sauce
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.
Fantastic! My family of 5 loved this. Made it exactly as the recipe said and it was easy and came out wonderful. A keeper.
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.
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.