Rhubarb Central.com, a Rhubarb website


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!

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!


Ingredients

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



Directions

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.

Enjoy!




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