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Rhubarb is a great refreshing taste to add to pork. If you aren't familiar with rhubarb, it is time to get acquainted. This Roast Pork with Onion Rhubarb Sauce is perfect for your family meals or for entertaining guests.
ROAST PORK WITH ONION-RHUBARB SAUCE
4 tsp extra-virgin olive oil, divided
1 1/2 tsp ground coriander
1 tsp salt, divided
1/4 tsp freshly ground pepper
1 to 1 1/4 lb pork tenderloin, trimmed of excess fat
1 large sweet onion, sliced
2-4 tbsp water
2 cups diced rhubarb
1/4 cup red-wine vinegar
2 tbsp Splenda brown-sugar blend
1/4 cup fresh chives, minced
Preheat oven to 450 degrees. Mix together in a small bowl: 1 tsp of the oil, coriander, 1/2 tsp of the salt, and pepper. Rub the mixture into the meat. Over med-high heat, heat 1 tsp of the oil in a large ovenproof skillet. Add the meat and cook, turning occasionally, until browned on all sides, approx. 5 minutes. Transfer to the oven and cook until pork reaches an internal temperature of 145-150 degrees. Remove from oven and let set for 5-10 minutes before slicing.
To make the sauce: Heat remaining oil in a large nonstick skillet over medium heat. Add onion and remaining salt; cook, stirring, 7-8 minutes or until onions are browned. Add 2 tablespoons water and continue cooking, stirring often, until the onion is soft. Add more water if needed to prevent burning. Stir in rhubarb, vinegar and Splenda blend. Cook, stirring often, until the rhubarb is broken down, approximately 5-6 minutes. Spoon the sauce over the sliced pork and sprinkle chives over all.
4 servings; 23 g carbs and 23 g protein each
Enjoy!
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