Pork Tenderloin with Rhubarb Sauce
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.