Lunch / Dinner
Roast Pork Tenderloin with strawberry-rhubarb sauce
The strawberry-rhubarb sauce is chunky like a chutney. If you prefer a smoother “bbq” sauce, purée it in a blender before basting the meat.
FOR THE SAUCE, HEAT:
FOR THE TENDERLOIN, BROWN:
Preheat oven to 450°.
For the sauce, heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 5 minutes. Add ginger and garlic; cook until fragrant, 1 minute.
Stir in rhubarb, sugar, ketchup, jam, soy sauce, vinegar, molasses, Dijon, and pepper flakes; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until rhubarb is tender and sauce thickens, 10–15 minutes. Season sauce with salt and black pepper. Reserve ½ cup sauce for basting; set remaining sauce aside.
For the tenderloin, brown pork in oil in a large skillet over medium-high heat, 6–8 minutes.
Baste pork with ¼ cup sauce and transfer to the oven; roast 7 minutes. Flip pork; coat with ¼ cup more sauce. Roast pork 7–8 minutes more, or until a thermometer inserted into center registers 145°. Let pork rest 10 minutes, then serve with remaining sauce.
Strawberry jam helps to thicken the sauce while balancing the tartness of the rhubarb.
Cook the sauce just until the rhubarb is fork-tender, but not breaking down or falling apart.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 74mg 24%
Sodium 790mg 32%
Carbs 45g 15%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.