Roast Pork Tenderloin with Rhubarb Reduction Recipe

Name: Roast Pork Tenderloin with Rhubarb Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Herbes De Provence; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Freshly Ground Pepper; 1 pound Pork Tenderloin; 1 whole Sweet Onion, Chopped; 1 clove Shallot, Minced; 1 clove Garlic, Minced; 1 Tablespoon Olive Oil; 2 cups Rhubarb, Diced; ⅛ cups Balsamic Vinegar; ⅛ cups White Wine Vinegar; 1/4 cups Brown Sugar

Servings: persons

1 teaspoon Herbes De Provence
1/2 teaspoons Kosher Salt
1/2 teaspoons Freshly Ground Pepper
1 pound Pork Tenderloin
1 whole Sweet Onion, Chopped
1 clove Shallot, Minced
1 clove Garlic, Minced
1 Tablespoon Olive Oil
2 cups Rhubarb, Diced
⅛ cups Balsamic Vinegar
⅛ cups White Wine Vinegar
1/4 cups Brown Sugar

1
1.
2
Preheat oven to 450 degrees F. 2.
3
Rub herbs, salt and fresh ground pepper on your pork tenderloin.
4
3.
5
Place pork tenderloin in a roasting pan and roast until an instant read thermometer registers 145 degrees.
6
Let rest 5 minutes before slicing.
7
4.
8
Meanwhile, in a large sauce pan (I use my enamel-coated cast-iron Dutch oven) over medium heat, saute onion, shallot and garlic with the olive oil.
9
Add water, 1 tablespoon at a time, as needed to prevent sticking.
10
Saute for 5-6 minutes until tender.
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5.
12
Add rhubarb, vinegars and sugar.
13
Cook 5-7 minutes, stirring frequently, until rhubarb is broken down and soft.
14
Season with salt and fresh ground pepper to taste.
15
(You can use this as is, or puree it with a blender.)
16
6.
17
Drizzle the reduction over slices of pork tenderloin.

374

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: 1 teaspoon Herbes De Provence, 1/2 teaspoons Kosher Salt, 1/2 teaspoons Freshly Ground Pepper, 1 pound Pork Tenderloin, and more.

Yes, Roast Pork Tenderloin with Rhubarb Reduction 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.

Roast Pork Tenderloin with Rhubarb Reduction

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