Roast Pork with Sweet Onion-Rhubarb Sauce

Ingredients

• 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 pound) pork tenderloin, trimmed
• 1 large sweet onion, sliced
• 2 to 4 tablespoons water
• 2 cups diced rhubarb
• 1/4 cup red-wine vinegar
• 1/4 cup brown sugar
• 1/4 cup minced fresh chives

Instructions

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.

Nutrition

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

Attribution

Recipe and photo used with permission from: National Onion Association