ROAST PORK TENDERLOIN W/STRAWBERRY-RHUBARB SAUCE RECIPE - (4.3/5)

Roast Pork Tenderloin w/Strawberry-Rhubarb Sauce Recipe - (4.3/5) image

Provided by tammy1365

Number Of Ingredients 19

Previous Next

FOR THE SAUCE, HEAT:
1 1 1 Tbsp. canola oil
1 1 1 cup diced onion
1 1 1 Tbsp. each minced fresh
ginger and garlic
STIR IN:
2 2 1/2-inch cups 1/2-inch pieces fresh or frozen rhubarb (8 oz.)
1/4 1/4 1/4 cup packed brown sugar
1/4 1/4 1/4 cup ketchup
3 3 3 Tbsp. strawberry jam
2 2 2 Tbsp. each low-sodium soy sauce, balsamic vinegar, and molasses
1 1 1 Tbsp. Dijon mustard
1/2 1/2 1/2 tsp. red pepper flakes
to and black pepper to taste
FOR THE TENDERLOIN, BROWN:
1 1 1 Ib. pork tenderloin, trimmed,
1/2 with 1/2 tsp. each
kosher salt and black pepper
1 1 1 Tbsp. canola oil

Steps:

Preheat oven to 450°. For the sauce, heat 1 Tbsp. oil in a large saucepan over medium-high. Add onion and cook until soft, about 5 minutes. Add ginger and garlic; cook until fragrant, 1 minute. Stir in rhubarb, brown sugar, ketchup, jam, soy sauce, vinegar, molasses, Dijon, and pepper flakes; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until rhubarb is tender and sauce thickens, 10-15 minutes. Season sauce with salt and pepper. Reserve 1/2 cup sauce for basting; set remaining sauce aside. For the tenderloin, brown pork in 1 Tbsp. oil in a large skillet over medium-high heat, 6-8 minutes. Baste pork with l/4 cup sauce and transfer to the oven; roast minutes. Flip pork; coat with 1/4 cup more sauce. Roast pork 7-8 minutes more, or until an instant-read thermometer inserted into center registers 145°. Let pork rest 10 minutes, then serve with remaining sauce.