Name: Roast Pork with Sweet Onion-Rhubarb Sauce
Cook time: 35 min
Total time: 40 min
Ingredients: 4 teaspoons extra-virgin olive oil, divided; 1.5 teaspoons ground coriander; 1 teaspoon kosher salt, divided; 0.25 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; 0.25 cup red-wine vinegar; 0.25 cup brown sugar; 0.25 cup minced fresh chives

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.

EatingWell Test Kitchen

Updated on March 5, 2020

Cook Time:

35 mins

Additional Time:

5 mins

Total Time:

40 mins

Servings:

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.

Nutrition Facts (per serving)

259	Calories
7g	Fat
23g	Carbs
25g	Protein

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.