Roast Pork Tenderloin w/Strawberry-Rhubarb Sauce

By tammy1365

Ingredients

• 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

Details

Adapted from google.com

Preparation

Step 1

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.