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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
• 1½ teaspoons ground coriander
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground pepper
• 1-1¼ 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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