Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In this pork tenderloin recipe, rhubarb cooks with ketchup and cider vinegar to make a tangy, healthy barbecue sauce. If you're lucky enough to have a lot of rhubarb, make a double or even a triple batch of the rhubarb sauce recipe and freeze it for later in the summer. It tastes great with grilled chicken and beef too.

Source: EatingWell Magazine, May/June 2014


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire and 1/4 teaspoon pepper; stir to combine. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes. Cover and remove from heat.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with salt and the remaining 1/4 teaspoon pepper; add to the skillet and cook until browned on all sides, about 4 minutes.

  • Transfer the skillet to the oven. Roast the pork until an instant-read thermometer inserted into the thickest part registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes. Slice and serve with the sauce.


Make Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

3 oz. pork & 1/4 cup sauce
286 calories; protein 24.9g; carbohydrates 24.8g; dietary fiber 1.7g; sugars 19.2g; fat 9.6g; saturated fat 1.8g; cholesterol 73.7mg; vitamin a iu 156.3IU; vitamin c 8.4mg; folate 11.5mcg; calcium 85.8mg; iron 1.7mg; magnesium 45.6mg; potassium 769.7mg; sodium 395.3mg; thiamin 1.2mg; added sugar 16g.

1 vegetable, 1 other carbohydrate, 3 1/2 lean meat, 1 1/2 fat