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
- Preheat oven to 450°F.
- 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.
- 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.