Rating: 4.8 stars
4 Ratings
  • 5 star values: 4
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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.

Source: EatingWell Magazine, May/June 2007

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Ingredients

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Directions

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  • Preheat oven to 450 degrees F.

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  • 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.

Nutrition Facts

259 calories; protein 25.1g; carbohydrates 23g; dietary fiber 2g; sugars 18.4g; fat 7.3g; saturated fat 1.5g; cholesterol 73.7mg; vitamin a iu 196IU; vitamin c 10.7mg; folate 27.1mcg; calcium 90.5mg; iron 1.6mg; magnesium 48.4mg; potassium 758.6mg; sodium 353.7mg; thiamin 1.2mg.

1 vegetable, 1 other carbohydrate, 3 lean meat

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