Pork Tenderloin With Rhubarb Sauce

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   1. Cook the rhubarb and sugar together in a medium, heavy-bottomed saucepan over low heat until the rhubarb has softened but still retains its shape, 25-35 minutes.

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   2. Cut each pork tenderloin crosswise into six 2-inch-thick slices. With a cut side facing up, lightly pound each slice into a round 3/4-inch-thick medallion. Season the medallions generously with salt and pepper.

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   3. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Heat 1 tablespoon vegetable oil in a 12-inch skillet (not nonstick) over medium-high heat until just smoking. Lay 9 medallions in the pan and cook until lightly browned, 3 to 4 minutes. Flip the medallions and cook on the second side until lightly browned and nearly cooked through, 3 to 4 minutes longer. Transfer to a clean plate and keep warm in the oven. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining 9 medallions. Transfer to the plate in the oven.

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   4. Add the port and bring to a simmer. Simmer until the port is thick and syrupy, about 2 minutes. Stir in the broth and any accumulated rhubarb juices and return to a simmer. Simmer until the mixture is thick and has reduced to about 1/2 cup, about 12 minutes. Stir in the rhubarb mixture and any accumulated juices from the pork medallions and heat through, about 30 seconds. Season with salt and pepper to taste. Arrange 3 pork medallions on each of 6 individual plates and spoon about 1/4 cup of the rhubarb sauce over the top. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.