Cook The Book: Grilled Pork Tenderloin With Rhubarb Sauce Recipe

Name: Cook The Book: Grilled Pork Tenderloin With Rhubarb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds rhubarb (about 6 cups) cut into 1-inch pieces; 1 cup sugar; 1/4 cup honey; 1/2 cup water; 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

Servings: persons

2 pounds rhubarb (about 6 cups) cut into 1-inch pieces
1 cup sugar
1/4 cup honey
1/2 cup water
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

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 150u00b0 to 155u00b0F. 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.

1242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds rhubarb (about 6 cups) cut into 1-inch pieces, 1 cup sugar, 1/4 cup honey, 1/2 cup water, and more.

Yes, Cook The Book: Grilled Pork Tenderloin With Rhubarb Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Grilled Pork Tenderloin With Rhubarb Sauce

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