Grilled Pork Tenderloin with Rhubarb Sauce

By Birgitta

Ingredients

• For the rhubarb sauce:
• 2 pounds rhubarb (about 6 cups) cut into 1-inch pieces
• 1 cup sugar
• 1/4 cup honey
• 1/2 cup water
• For the pork tenderloin:
• 3 pounds pork tenderloin
• 1 tablespoon rubbed (ground) sage
• 2 teaspoons ground fennel
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 1 tablespoon Dijon mustard
• 1/3 cup olive oil
• 1 bunch watercress, rinsed and dried, stems removed

Details

Servings 6
Adapted from seriouseats.com

Preparation

Step 1

1. For the rhubarb sauce, place the rhubarb, sugar, honey, and water in a heavy saucepan and bring to a boil. Stir to blend, lower the heat, and simmer, covered, for 15 to 20 minutes until the rhubarb is tender. Transfer the rhubarb to a serving bowl and chill.

2. Trim the pork of all fat and sinew. Mash the sage, fennel, salt, pepper, mustard, and olive oil into a paste and rub the mixture over the tenderloin. Place the meat on a sheet pan and leave at room temperature for 30 minutes to marinate.

3. Preheat grill to medium-high.

4. Grill the pork for about 20 minutes, turning on all sides to brown evenly. Test for doneness by inserting an instant-read thermometer into the thickest part; it should read 150° to 155°F. Remove from the heat and allow five minutes for the juices to settle. The meat will be tender and juicy.

5. Slice and serve on a bed of watercress with chilled rhubarb sauce on the side.