Roast Pork with Sweet
- 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
- Preheat oven to 450 degrees F.
- Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl.
Rub the mixture into pork.
- 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.
- Transfer the pan to the oven and roast the pork until an instant-read thermometer
registers 145 degrees F, 15 to 17 minutes.
- Let rest 5 minutes before slicing.
- 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.
- 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
- Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the
rhubarb has broken down, about 5 minutes.
- 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
Reprinted with permission from the National Onion Association.