PORK TENDERLOIN WITH RHUBARB, PEAR, ROSEMARY AND HONEY

Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey image

Provided by Amanda Hesser

Time 1h

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 1/2 pounds pork tenderloin, brought to room temperature
Sea salt
Freshly ground black pepper
1 1/2 tablespoons olive oil
3 sprigs rosemary
1 clove garlic, smashed
1 cup diced (1/4-inch) rhubarb
1 Bosc pear, diced (1/4-inch)
1/2 cup wheat beer
1/2 cup chicken or beef broth
1 1/2 tablespoons acacia or other light honey
1 tablespoon butter

Steps:

Preheat the oven to 275 degrees. Place an ovenproof sauté pan, just large enough to fit the tenderloin, over medium-high heat. Season the pork with salt and pepper. Add the olive oil to the hot pan, followed by the pork. Brown on all sides, then tuck 2 rosemary sprigs underneath the meat, transfer to the oven and continue cooking until the internal temperature of the pork at its thickest point reaches 130 degrees, 10 to 20 minutes.
Remove the pork from the oven, transfer to a serving plate and tent with foil. Discard the rosemary. Place the sauté pan over medium heat and add the garlic, rhubarb, pear and remaining rosemary sprig. Sauté until the rhubarb begins to soften, 5 to 7 minutes. Season lightly. Pour in the beer and broth and reduce by half, 5 to 7 minutes. Stir in the honey and butter; then press the sauce though a fine-mesh sieve set over a serving bowl.
Slice the pork and serve, passing the rhubarb sauce at the table.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 5 grams, Sodium 766 milligrams, Sugar 12 grams, TransFat 0 grams