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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 (24 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

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.

Comments
06/19/2010

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

Comments
03/11/2010

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.

Comments
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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