--From EatingWell: May/June 2014
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.
4 servings | Active Time: 25 minutes | Total Time: 40 minutes
- 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
- 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.
Per serving : 288 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 74 mg Cholesterol; 25 g Carbohydrates; 25 g Protein; 2 g Fiber; 395 mg Sodium; 775 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 other carbohydrate, 3 1/2 lean meat, 1 1/2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 3 days or freeze for up to 3 months.