Pork Tenderloin with Rhubarb Sauce
Although we tend to think of rhubarb as a fruit, it is actually a vegetable.
Pork pairs beautifully with this savoury/sweet sauce from Lucy Waverman’s Home For Dinner (Random House, 2002).
Pork Tenderloin with Rhubarb Sauce. Photo by Pete Paterson.
Pork Tenderloin with Rhubarb Sauce
Serves
4
Type
Main
Ingredients
- 1 tbsp olive oil
- ½ tsp dried or 1 tsp fresh rosemary, chopped
- Salt and freshly ground pepper to taste
- 1½ lb (750g) pork tenderloin
- 2 cups rhubarb, chopped
- ½ cup red wine
- 1⁄3 cup granulated sugar
- ¼ cup Dijon mustard
Instructions
- Preheat oven to 400°F
- Combine oil, rosemary, salt and pepper. Rub over pork.
- Heat oven-proof skillet on medium heat. Add pork and brown on all sides, about 5 minutes.
- Transfer skillet to oven and bake for 15 minutes or until pork is just cooked through.
- Remove pork from skillet and keep warm.
- Add rhubarb, wine, sugar and mustard to skillet. Bring to boil, reduce heat and simmer for 5–7 minutes or until thickened.
- Slice pork and serve with rhubarb sauce.
The only change I made was to substitute maple syrup for the sugar.
This recipe is simple and delicious. We are going to serve it in The Lodge at Pine Cove dining room next.
Nicola Ross
Nicola Ross from French River, Ontario on Jun 18, 2013 at 8:47 am |
Great Recipe. I barbequed the pork and made the sauce with a tsp of butter in the pan and added some rosemary. It was a hit.
Martha on Jun 16, 2013 at 11:43 am |