Skip to content

Food & Recipes

Font Size

Pork With Onion and Rhubarb Sauce

Pork With Onion and Rhubarb Sauce
This Recipe Is:

WebMD Recipe from

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.

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
  • 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.


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.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.


Now check your email account on your mobile phone to download your new app.