Pork with Onion and Rhubarb Sauce

Pork with Onion and Rhubarb Sauce

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons  ground coriander
  • 1 teaspoon  kosher salt, divided
  • 1/4 teaspoon  freshly ground pepper
  • 1-1 1/4 pounds  pork tenderloin, trimmed
  • 1 large sweet onion, sliced
  • 2-4 tablespoons  water
  • 2 cups  rhubarb, diced
  • 1/4 cup  red-wine vinegar
  • 1/4 cup brown sugar
  • 1/4 cup fresh chives, minced
  1. Preheat oven to 450°F.
  2. 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°F, 15 to 17 minutes. Let rest 5 minutes before slicing.
  3. 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.

Tonight I’m serving with  steamed broccoli, whole-wheat couscous, green salad and fruit salad.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s