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.
11
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roast Pork Tenderloin with Rhubarb Reduction

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions