Rhubarb Sauce Recipe for
Pork Tenderloin

This Rhubarb Sauce for Pork Tenderloin Recipe will delight the whole family even those who claim they don't like this versatile veggie!

#ad  GIFT IDEA:  Cool Breakfast Stations

(Click on the LINK for more Information)

*FTC Disclosure: As an Amazon Associate I may earn from qualifying purchases with no extra cost to you

*FTC Disclosure: As an Amazon Associate I may earn from qualifying
purchases with no extra cost to you

Rhubarb is such a versatile vegetable ... not only is it used for making delectable desserts, crisps, crumbles, pies and muffins, but it's also the perfect ingredient for a meat sauce to enjoy with, for example, pork tenderloin.

Can you think of a more versatile vegetable than rhubarb?

This recipe  is adapted from a recipe which was included in my daily newspaper this morning and I couldn't wait to share it with visitors to Rhubarb-Central.com!

I do hope you enjoy it - I shall add a picture when I have made this recipe, but, if you should make it before I do, please feel free to send in a photo!

It would be MUCH appreciated!


2 pounds pork tenderloin
1/2 cup bottled teriyaki sauce
3 tbsp. olive oil
1 cup (about 2 or 3 stalks) finely chopped rhubarb - 1/2 inch pieces
1/4 cup minced sweet onion
1/3 cup tart cherry or pomegranate juice
1 tbsp. apple cider vinegar
1/2 cup apricot preserves
1/2 tsp. salt
1/4 tsp. ground pepper


Place the pork tenderloins in a plastic storage bag.

Pour the teriyaki sauce into the bag, squeeze to remove the air and seal shut. Marinate at room temperature for about 20 minutes.

After 20 minutes, remove the pork tenderloins from the bag, and discard the marinade.

Heat 1 tbsp. of the olive oil in a large skillet over medium-high heat and add the pork tenderloins.

Cook the tenderloins, turning to brown all sides, about five minutes.

Transfer the tenderloins to a roasting pan and cook in the oven at 350° F until the internal temperature of the meat reaches 150° F to 160° F, about 20 minutes.

Meanwhile, sauté the rhubarb and the minced onion in the remaining 2 tbsp. of olive oil in the same skillet until tender, about 5 minutes.

Add the cherry or pomegranate juice and the vinegar, scraping up browned bits from the bottom of the pan and incorporating them into the sauce.

Melt the preserves into the sauce mixture, stirring to combine.

Season with the salt and pepper.

Cook to reduce the sauce to the desired consistency.

Makes about 1 cup of rhubarb sauce.

Serve the pork tenderloins, sliced, topped with plenty of rhubarb sauce!

Serves 4.


TOP of Rhubarb Sauce for Pork Tenderloin Recipe

RETURN to More Recipes for Pork and Rhubarb Dinners

RETURN to More Rhubarb Sauce Recipes

HOME to Homepage

Enjoy this Page?  Please Share!

©2010-2024  Rhubarb-Central.com
All Rights Reserved Worldwide
No Reproduction Permitted Without the Expressed
Written Consent of the Site Owner

Lil' Rhubarb Shop to Buy rhubarb Products

(CLICK to Enter)

No More
Burned Pie Crust!
Get the 


To This Site

RSS Button /Icon to Subscribe to Rhubarb Recipes

Rhubarb Central Facebook Page

 Please Visit 

My "Sister" Sites:

Raspberry Recipes

Apple Recipes

Special Occasion Recipes

Easter Recipes

Thanksgiving Recipes

Christmas Recipes

New Year's Eve Recipes

Free Homemade Organic/Natural Pesticide Recipes

I Recommend Amazon


Is Your Rhubarb "Stringy" when you cut it? I LOVE my Inexpensive, Easy-to-Use Knife Sharpener 


Delicious Moist Best Rhubarb Muffins

Deliciously Delicious
Rhubarb Muffins

Best Ever Rhubarb Muffins Streusel Muffins

Rhubarb Streusel Muffins

Rhubarb Crumble Top Pie Recipe

Rhubarb Crumble Pie 
or Tarts


Rhubarb Dessert


AMAZING Rhubarb Crumble

Picture Showing How to Freeze Rhubarb

HOW to
FREEZE Rhubarb