Tart rhubarb is balanced by sweet onions in this sumptuous sauce for roasted pork tenderloin.
If you could’t find fresh rhubarb for this, use frozen (no need to thaw it first).
For dinner in a hurry, try two quick sides like whole-wheat couscous and steamed broccoli.
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.
Let rest 5 minutes before slicing.
Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat.
Spoon the sauce over the sliced pork and sprinkle with chives.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
