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Pork With Onion and Rhubarb Sauce

Pork With Onion and Rhubarb Sauce
This Recipe Is:

WebMD Recipe from EatingWell.com

Tart rhubarb is balanced by sweet onions in this sumptuous sauce for roasted pork tenderloin. If you can’t find fresh rhubarb for this, use frozen (no need to thaw it first). For dinner in a hurry, try two quick sides like whole-wheat couscous and steamed broccoli.

Ingredients
Prep: 35 minutes | Total Time: 40 minutes
  • 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
Instructions
  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.

 

Nutritional Information

Makes: 4 servings
  • Calories261
  • Fat8 g
    • Saturated fat2 g
  • Cholesterol68 mg
  • Carbohydrates23 g
    • Dietary fiber2 g
  • Protein23 g
  • Sodium348 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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