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.

Makes: 4 servings (1 ½ cups sauce) Total time: 60 minutes

FOR THE SAUCE, HEAT:
11Tbsp. canola oil
11cup diced onion
11Tbsp. each minced fresh ginger and garlic
STIR IN:
22cups ½-inch pieces fresh or frozen rhubarb (8 oz.)
14 1/4cup packed brown sugar
14 1/4cup ketchup
33Tbsp. strawberry jam
22Tbsp. each low-sodium soy sauce, balsamic vinegar, and molasses
11Tbsp. Dijon
12 1/2tsp. red pepper flakes
Salt and black pepper to taste
FOR THE TENDERLOIN, BROWN:
11lb. pork tenderloin, trimmed, seasoned with ½ tsp. each kosher salt and black pepper
11Tbsp. canola oil

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.

Nutrition Information
Per serving: 365 cal; 10g total fat (1g sat); 74mg chol; 790mg sodium; 45g carb; 2g fiber; 25g protein (36g sugars)

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