Pork Tenderloin with Rhubarb Sauce

Spring is coming and so the Rhubarb will be blooming. This recipe is a nice alternative for the typical uses for rhubarb.
Dish Type: main dish Lifestyle: dairy free, dairy free, localvore, nut free



2 tablespoons extra-virgin olive oil, divided

1 small onion, chopped

2 cloves garlic, minced

2 cups sliced rhubarb, fresh or frozen (thawed)

1/4 cup ketchup

1/4 cup packed light brown sugar

1 tablespoon cider vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon freshly ground pepper, divided

1 1-pound pork tenderloin, trimmed

1/4 teaspoon salt


1. Preheat oven to 425°F.

2. 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.

3. 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.

4. Transfer the skillet to the oven. Roast the pork until an instant-read thermometer inserted into the thickest part registers 145°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.