Roast Pork with Sweet Onion-Rhubarb Sauce

Makes: 4 servings

Active Time: 35 minutes Total Time: 40 minutes

INGREDIENTS

• 4 teaspoons extra-virgin olive oil, divided
• 1 1/2 teaspoons ground coriander
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground pepper
• 1-1 1/4 pounds pork tenderloin, trimmed
• 1 large sweet onion, sliced
• 2-4 tablespoons water
• 2 cups diced rhubarb
• 1/4 cup red-wine vinegar
• 1/4 cup brown sugar
• 1/4 cup minced fresh chives

• PREPARATION

  1. Preheat oven to 450°F.
  2. Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145°F, 15 to 17 minutes. Let rest 5 minutes before slicing.
  3. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.

  NUTRITION

  Per serving: 261 calories; 8 g fat (2 g sat, 5 g mono); 68 mg cholesterol; 23 g carbohydrates; 23 g protein; 2 gfiber; 348 mg sodium; 715 mg potassium.
  Nutrition Bonus: Selenium (45% daily value), Potassium & Vitamin C (20% dv), Zinc (16% dv).
  Carbohydrate Servings: 1 1/2
  Exchanges: 1 vegetable, 1 other carbohydrate, 3 lean meat
• http://www.eatingwell.com/recipes/roast_pork_with_sweet_onion_rhubarb_sauce.html