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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.

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Ingredients

FOR THE SAUCE, HEAT:

STIR IN:

FOR THE TENDERLOIN, BROWN:

Instructions

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.

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.

Cook the sauce just until the rhubarb is fork-tender, but not breaking down or falling apart.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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