Years ago, at a wonderful restaurant that sadly no longer exists, I tasted wild boar served with a rhubarb reduction. It was amazing. And, I've wanted it ever since.
Well, this year, I did it. I came up with a rhubarb reduction for pork -- and it won "do-over" status!
Roasted Pork Tenderloin with Rhubarb Reduction
What You Need:
1 pork tenderloin
herbs for pork (Herbes de Provence or Coriander, kosher salt and pepper)
1 tablespoon olive oil
1 sweet onion, chopped
1 shallot, minced
1 clove of garlic, minced
2 cups of rhubarb, diced
1/8 cup white wine vinegar
1/8 cup balsamic vinegar
1/4 cup brown sugar
1/2 teaspoon of kosher salt
fresh ground pepper
How to Make:
- Preheat oven to 450°F.
- Rub herbs (I prefer Herbes de Provence -- but I think coriander would be a good choice as well.) and fresh ground pepper on your pork tenderloin.
- Place pork tenderloin in roasting pan and roast until an instant read thermometer registers 145 degrees. Let rest 5 minutes before slicing.
- Meanwhile, in a large sauce pan (I use my enamel-coated cast-iron dutch oven.) over medium heat, saute onion, shallot and garlic with 1 tablespoon of olive oil. Add water, 1 tablespoon at a time, as needed to prevent sticking. Saute for 5-6 minutes until tender.
- Add rhubarb, vinegar and sugar. Cook 5-7 minutes, stirring frequently, until rhubarb is broken down and soft. Season with salt and fresh ground pepper. (You can use as is - or, I pureed with a blender.)
- Drizzle reduction over slices of pork tenderloin. Enjoy.