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Roast Pork with Sweet Onion-Rhubarb Sauce

Roast Pork with Sweet Onion-Rhubarb Sauce


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 1 1/4 pounds pork tenderloin, trimmed
  • 1 large sweet onion, sliced
  • 2-4 tablespoons water
  • 2 cups diced rhubarb
  • 1/4 cup red-wine vinegar
  • 1/4 cup brown sugar
  • 1/4 cup minced fresh chives


  1. Heat oven to 450 degrees F.
  2. Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork.
  3. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes.
  4. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145 degrees F, 15 to 17 minutes.
  5. Let rest 5 minutes before slicing.
  6. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until browned, 7 to 8 minutes.
  7. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon at a time if necessary to prevent burning.
  8. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes.
  9. Spoon the sauce over the sliced pork and sprinkle with chives.

Yield: 4 servings

Nutrition Information: Per serving: 261 calories; 8 g fat (2 g saturated fat, 5g mono unsaturated fat); 68 mg cholesterol; 23 g carbohydrates; 23 g protein; 2 g fiber; 348 mg sodium; 715 mg potassium

Nutrition Bonus: Selenium (45% daily value), Potassium & Vitamin C (40% dv), Zinc (16% dv)

Exchanges: 1 vegetable, 1 other carbohydrate, 3 lean meat

Carbohydrate Servings: 1 1/2

Recipe and photo credit: National Onion Association

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