PORK TENDERLOIN WITH SWEET ONION RHUBARB SAUCE
Rhubarb is a natural with pork: its sourness complements the sweet tenderloin. If you can't find fresh rhubarb, use frozen right out of the freezer. EatingWell Healthy in a Hurry Cookbook
Makes 4 servings. 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 diced rhubarb • 1/4 cup red-wine vinegar • 1/4 cup brown sugar • 1/4 cup minced fresh chives
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 skillet to the oven and roast the pork until an instant-read thermometer registers 155°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 and 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.
Per Serving: 261 calories; 8 g fat (2 g sat, 5 g mono); 68 mg cholesterol; 23 g carbohydrate; 23 g protein; 2 g fiber; 538 mg sodium. Nutrition Bonus: Selenium (45% daily value). Potassium (20% dv). Vitamin C (20% dv), Zinc (16% dv).
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