Pork Tenderloin with Rhubarb Sauce



Serves: 4-6 - Cooking Method: Roast or Grill - Total Time: 30 minutes


Pork tenderloin with rhubarb sauce to highlight the summer season - fresh from your garden. Fresh meat is rubbed with cumin, salt and pepper and then grilled (or roasted), sliced and topped with a rhubarb chutney of red onions, raisins, cloves, cinnamon and a variety of spices. A winner of a recipe for those days you want a quick easy dinner.

What's for Dinner:

Baby Carrots with Dip

Pork Tenderloin with Rhubarb Sauce

White Rice

Steamed Asparagus

Strawberry Shortcake


Ingredients:

Pork Tenderloin - 1 1/2 - 2 lbs.
Cumin – 2 tsp
Salt – ¼ tsp
Pepper – ¼ tsp
Rhubarb stems, cut into 1 inch chunks – 4 cups
Onions – ½ cup
Raisins – 1/3 cup
Sugar – ¾ cup
Cider Vinegar – 1/3 cup
Ginger – 1 Tbsp
Garlic Powder – 1 Tbsp
Cumin – 1 tsp
Cinnamon – ½ tsp
Cloves – ½ tsp
Cayenne – ¼ tsp

Directions:

To roast: Preheat oven to 500 (you will want to have a clean oven for this). Place tenderloins (rubbed with the cumin, salt and pepper) on a foil-lined baking sheet sprayed with PAM. Roast 30 minutes or until a meat thermometer registers 145. Remove from oven and let rest, covered for 5-10 minutes before slicing.

To grill: preheat grill to medium-high. Oil grill racks to prevent sticking. Place pork (rubbed with cumin, salt and pepper) on racks and grill, covered, for 20-25 minutes, turning occasionally, until done (meat thermometer registers 145). Remove meat from grill and place on platter. Let rest 10 minutes, covered, before slicing into medallions.

1. In sauce pan, place the remaining ingredients and cook over medium heat stirring occasionally until sugar dissolves. Turn up heat to medium-high and cook until rhubarb is tender and mixture thickens slightly.



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