Pork Tenderloin With Rhubarb Pear Rosemary And Honey Food

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PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS



Pork Tenderloin with Spicy Rhubarb Glaze and Grilled Spring Onions image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h10m

Yield 2 to 3 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
1/4 cup finely chopped onion
2 rhubarb stalks, thinly sliced
1/2 cup pomegranate juice
1/4 cup honey
1 teaspoon soy sauce
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
6 small spring onions or scallions, trimmed and halved lengthwise, plus 1/4 cup thinly sliced scallion greens
2 tablespoons extra-virgin olive oil
Smoked flakey salt, for sprinkling
One 1 1/4-pound pork tenderloin
1/4 cup whole almonds, coarsely chopped
Fresh mint leaves, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
  • Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
  • Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
  • Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
  • Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.

PORK TENDERLOIN WITH RHUBARB, PEAR, ROSEMARY AND HONEY



Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey image

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 1h

Yield Serves 4

Number Of Ingredients 12

1 1/2 pounds pork tenderloin, brought to room temperature
Sea salt
Freshly ground black pepper
1 1/2 tablespoons olive oil
3 sprigs rosemary
1 clove garlic, smashed
1 cup diced (1/4-inch) rhubarb
1 Bosc pear, diced (1/4-inch)
1/2 cup wheat beer
1/2 cup chicken or beef broth
1 1/2 tablespoons acacia or other light honey
1 tablespoon butter

Steps:

  • Preheat the oven to 275 degrees. Place an ovenproof sauté pan, just large enough to fit the tenderloin, over medium-high heat. Season the pork with salt and pepper. Add the olive oil to the hot pan, followed by the pork. Brown on all sides, then tuck 2 rosemary sprigs underneath the meat, transfer to the oven and continue cooking until the internal temperature of the pork at its thickest point reaches 130 degrees, 10 to 20 minutes.
  • Remove the pork from the oven, transfer to a serving plate and tent with foil. Discard the rosemary. Place the sauté pan over medium heat and add the garlic, rhubarb, pear and remaining rosemary sprig. Sauté until the rhubarb begins to soften, 5 to 7 minutes. Season lightly. Pour in the beer and broth and reduce by half, 5 to 7 minutes. Stir in the honey and butter; then press the sauce though a fine-mesh sieve set over a serving bowl.
  • Slice the pork and serve, passing the rhubarb sauce at the table.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 5 grams, Sodium 766 milligrams, Sugar 12 grams, TransFat 0 grams

RHUBARB PORK LOIN



Rhubarb Pork Loin image

This is out of a cookbook called "All New Diet Cookbook" dated 1992...not really sure what the diet is about...but this recipe sounds yummy...

Provided by teresas

Categories     Pork

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 11

1 (3 lb) pork loin roast, boneless and rolled
1 garlic clove, cut into 8 to 10 slivers
1 teaspoon dried rosemary, crushed
4 stalks rhubarb, sliced (about 2 cups)
1/4 cup honey, plus
2 tablespoons honey
1/4 cup cider vinegar
6 whole cloves
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 -3 drops red food coloring (optional)

Steps:

  • Preheat oven to 350°F.
  • Place pork roast in roasting pan.
  • Cut 8 to 10 slits in surface of pork and insert garlic slivers.
  • Rub entire surface of roast with rosemary.
  • Roast 1 hour.
  • Meanwhile, combine remaining ingredients in small, heavy saucepan.
  • Bring to a boil over high heat.
  • Reduce heat to low.
  • Simmer 10 minutes.
  • Remove and discard whole cloves.
  • Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°.
  • Let stand 10 minutes to allow internal temperature to rise to 160°.
  • Carve into thin slices.
  • Heat rhubarb sauce remaining in roasting pan; serve with pork.

Nutrition Facts : Calories 334.1, Fat 13.5, SaturatedFat 4.9, Cholesterol 110.3, Sodium 200.1, Carbohydrate 12.4, Fiber 0.9, Sugar 10.7, Protein 39.3

DIJON-RUBBED PORK WITH RHUBARB SAUCE



Dijon-Rubbed Pork with Rhubarb Sauce image

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company-it makes a memorable meal. -Marilyn Rodriguez, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
6 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
SAUCE:
3 cups sliced fresh or frozen rhubarb
1/3 cup orange juice
1/3 cup sugar
1 tablespoon cider vinegar

Steps:

  • Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 308mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK TENDERLOIN WITH SWEET ONION-RHUBARB SAUCE



Pork Tenderloin With Sweet Onion-Rhubarb Sauce image

Found this recipe in EatingWell June 2007 issue. I have made this twice already and it is oh so good! My husband who SWORE he hated Rhubarb absolutely loved this recipe! The Onion-Rhubarb sauce also tastes very good over fresh steamed Green Beans. A Strawberry-Rhubarb pie for dessert will top it off nicely!

Provided by CrazyInMaine

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 teaspoons extra virgin olive oil, divided
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt, divided
1/4 teaspoon fresh ground pepper
1 -1 1/4 lb 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

Steps:

  • Preheat oven to 450 degrees F.
  • Mix 1 teaspoons oil, coriander, 1/2 teaspoons salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 TSP 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 and instant-read thermometer registers 145 Degrees F, 15 to 17 minutes. Let rest 5 minutes before slicing.
  • Meanwhile, heat the remaining 2 TSPS. oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoons salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 TBSPS. water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoons 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 Facts : Calories 262, Fat 8.8, SaturatedFat 2, Cholesterol 73.7, Sodium 504.6, Carbohydrate 20.4, Fiber 2.1, Sugar 15.7, Protein 24.6

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