Rhubarb-infused barbecue sauce amps up pork


In this pork tenderloin recipe, rhubarb cooks with ketchup and cider vinegar to make a tangy, healthy barbecue sauce. If you’re lucky enough to have a lot of rhubarb, make a double or even a triple batch of the rhubarb sauce recipe and freeze it for summer. It tastes great with grilled chicken and beef too.

Roasted Pork Tenderloin with Rhubarb BBQ Sauce

2 tablespoons extra-virgin olive oil, divided

1 small onion, chopped

2 cloves garlic, minced

2 cups sliced rhubarb, fresh or frozen (thawed)

1/4 cup ketchup

1/4 cup packed light brown sugar

1 tablespoon cider vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon freshly ground pepper, divided

1 1-pound pork tenderloin, trimmed

1/4 teaspoon salt

Preheat oven to 425 degrees.

Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire and 1/4 teaspoon pepper; stir to combine. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes. Cover and remove from heat.

Meanwhile, heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with salt and the remaining 1/4 teaspoon pepper; add to the skillet and cook until browned on all sides, about 4 minutes.

Transfer the skillet to the oven. Roast the pork until an instant-read thermometer inserted into the thickest part registers 145 degrees, 12 to 15 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes. Slice and serve with the sauce and a side of asparagus.

To make ahead: Cover and refrigerate the sauce for up to three days or freeze for up to three months. Makes 4 servings.

Per serving: 288 calories; 10 g fat (2 g saturated fat; 31 percent calories from fat); 25 g carbohydrates; 16 g sugar; 74 mg cholesterol; 395 mg sodium; 25 g protein; 2 g fiber.