Healthy Diabetic Recipes Diabetic Dinner Recipes Diabetic Meats Recipes Diabetic Pork Recipes Roast Pork with Sweet Onion-Rhubarb Sauce 5.0 (4) 4 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on March 5, 2020 Print Rate It Share Share Tweet Pin Email Cook Time: 35 mins Additional Time: 5 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Nutrition Profile: Heart Healthy Low-Calorie Dairy-Free Diabetes Appropriate Gluten-Free Low Sodium High Blood Pressure Healthy Aging Jump to Nutrition Facts Ingredients 4 teaspoons extra-virgin olive oil, divided 1 ½ teaspoons ground coriander 1 teaspoon kosher salt, divided ¼ 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 ¼ cup red-wine vinegar ¼ cup brown sugar ¼ cup minced fresh chives Directions Preheat oven to 450 degrees F. 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 degrees F, 15 to 17 minutes. Let rest 5 minutes before slicing. 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. Rate it Print Nutrition Facts (per serving) 259 Calories 7g Fat 23g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 259 % Daily Value * Total Carbohydrate 23g 8% Dietary Fiber 2g 7% Total Sugars 18g Protein 25g 50% Total Fat 7g 9% Saturated Fat 2g 8% Cholesterol 74mg 25% Vitamin A 196IU 4% Vitamin C 11mg 12% Folate 27mcg 7% Sodium 354mg 15% Calcium 91mg 7% Iron 2mg 9% Magnesium 48mg 12% Potassium 759mg 16% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved