Roast Pork Tenderloin Wstrawberry Rhubarb Sauce Recipe 435

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PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY



Pork Loin with Strawberry-Rhubarb Chutney image

I love strawberry rhubarb pie, so I thought the same flavor combination could work as a chutney-and it does! It makes a delicious and festive accompaniment to a succulent pork roast. The chutney can be made a day ahead and kept in the refrigerator. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings (1-3/4 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/2 cup sugar
1/4 cup red wine vinegar
1 cinnamon stick (3 inches)
1/2 teaspoon grated lemon zest
2-1/4 cups chopped fresh or frozen rhubarb
2/3 cup sliced fresh strawberries
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes., Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes., Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.

Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

ROAST PORK TENDERLOIN W/STRAWBERRY-RHUBARB SAUCE RECIPE - (4.3/5)



Roast Pork Tenderloin w/Strawberry-Rhubarb Sauce Recipe - (4.3/5) image

Provided by tammy1365

Number Of Ingredients 19

FOR THE SAUCE, HEAT:
1 1 1 Tbsp. canola oil
1 1 1 cup diced onion
1 1 1 Tbsp. each minced fresh
ginger and garlic
STIR IN:
2 2 1/2-inch cups 1/2-inch pieces fresh or frozen rhubarb (8 oz.)
1/4 1/4 1/4 cup packed brown sugar
1/4 1/4 1/4 cup ketchup
3 3 3 Tbsp. strawberry jam
2 2 2 Tbsp. each low-sodium soy sauce, balsamic vinegar, and molasses
1 1 1 Tbsp. Dijon mustard
1/2 1/2 1/2 tsp. red pepper flakes
to and black pepper to taste
FOR THE TENDERLOIN, BROWN:
1 1 1 Ib. pork tenderloin, trimmed,
1/2 with 1/2 tsp. each
kosher salt and black pepper
1 1 1 Tbsp. canola oil

Steps:

  • Preheat oven to 450°. For the sauce, heat 1 Tbsp. oil in a large saucepan over medium-high. Add onion and cook until soft, about 5 minutes. Add ginger and garlic; cook until fragrant, 1 minute. Stir in rhubarb, brown sugar, ketchup, jam, soy sauce, vinegar, molasses, Dijon, and pepper flakes; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until rhubarb is tender and sauce thickens, 10-15 minutes. Season sauce with salt and pepper. Reserve 1/2 cup sauce for basting; set remaining sauce aside. For the tenderloin, brown pork in 1 Tbsp. oil in a large skillet over medium-high heat, 6-8 minutes. Baste pork with l/4 cup sauce and transfer to the oven; roast minutes. Flip pork; coat with 1/4 cup more sauce. Roast pork 7-8 minutes more, or until an instant-read thermometer inserted into center registers 145°. Let pork rest 10 minutes, then serve with remaining sauce.

STRAWBERRY RHUBARB SAUCE



Strawberry Rhubarb Sauce image

Provided by Food Network

Categories     dessert

Time 55m

Yield 3 cups

Number Of Ingredients 5

1/3 to 1/2 cup sugar, depending on desired tartness
1/3 cup water
1 pound rhubarb stalks, cleaned and diced
1 quart strawberries, cleaned, hulled and halved
1/2 tablespoon lemon juice

Steps:

  • In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
  • In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.

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.

ROASTED RHUBARB, GARLIC, AND ONION BARBEQUE SAUCE



Roasted Rhubarb, Garlic, and Onion Barbeque Sauce image

I formulated this to use some of the excessive quantity of rhubarb from the garden, without having to bake yet another pie. It has a very tart, lemony flavor which complements pork particularly well. Should keep for several weeks in the refrigerator.

Provided by Jim Webb

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 45m

Yield 48

Number Of Ingredients 13

8 cups diced rhubarb (1-inch pieces)
1 red onion, cut into 8 equal wedges
9 cloves garlic
1 cup beer
1 cup brown sugar
½ cup ketchup
¼ cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 tablespoon liquid smoke
2 teaspoons salt
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spread rhubarb, onion, and garlic on a baking sheet.
  • Roast in the preheated oven until tender, about 15 minutes.
  • Transfer roasted rhubarb, onion, and garlic to a blender; puree until very smooth.
  • Pour rhubarb puree into a large pot. Stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.

Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 137.9 mg, Sugar 5.6 g

PORK LOIN IN RHUBARB SAUCE



Pork Loin in Rhubarb Sauce image

Provided by Barbara Kafka

Categories     dinner, weekday, roasts, main course

Time 1h

Yield 8 servings

Number Of Ingredients 6

1 1/2 tablespoons unsalted butter
1 pound onions (3 medium-size), peeled, halved and sliced thin (3 cups)
1 boneless pork loin roast (about 3 1/2 pounds, 10 inches long and 4 inches in diameter)
2 teaspoons kosher salt
Freshly ground black pepper to taste
1 1/4 pounds rhubarb, trimmed and cut on the diagonal in 1/8-inch thick slices (3 cups)

Steps:

  • Place butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes. Stir in onions. Cook, uncovered, for 4 minutes.
  • Sprinkle roast with the salt and some pepper. Remove casserole from oven. Stir in rhubarb. Place the pork, fat side down, diagonally in the casserole, pushing the onion mixture around the roast. Cook, covered, for 10 minutes.
  • Uncover and turn roast over. Re-cover and cook for 10 minutes. Uncover and turn roast again. Cook, uncovered, for 15 minutes.
  • While roast is cooking, preheat broiler. Remove casserole from oven. Transfer pork to a small roasting pan, fat side up. Place under broiler until top browns, about 2 minutes.
  • Let roast stand for 10 minutes. Remove strings. Cut in 1/4-inch thick slices. Stir several grinds of pepper into the sauce. Pour a generous 1/4-cup sauce onto each plate. Place two slices of pork over sauce and serve.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 604 milligrams, Sugar 3 grams, TransFat 0 grams

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY



Pork Tenderloin with Spiced Rhubarb Chutney image

The chutney also works well as an accompaniment to chicken, duck or lamb.

Categories     Ginger     Roast     Pork Tenderloin     Rhubarb     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Pork
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs

Steps:

  • For chutney:
  • Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
  • For pork:
  • Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

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

CRISPY FENNEL-ROLLED ROAST PORK WITH RHUBARB SAUCE



Crispy fennel-rolled roast pork with rhubarb sauce image

Serve with rhubarb sauce for a tangy accompaniment to the crispy, salty joint of roast pork. The sharpness of the rhubarb really cuts through the richness of the meat

Provided by Esther Clark

Categories     Dinner

Time 2h40m

Number Of Ingredients 11

2.5kg boneless pork loin, skin and fat on, butterflied (ask your butcher)
1½ tbsp fennel seeds, crushed
1½ tbsp coriander seeds, crushed
4 lemon thyme sprigs, leaves only
2 large garlic cloves, crushed
2 tbsp olive oil
dauphinoise potatoes and green vegetables, to serve
300g forced rhubarb, cut into 4cm pieces
3 tbsp light brown soft sugar
1 orange, juiced
1 bay leaf

Steps:

  • Lay the pork skin-side up and score the skin using a sharp knife in 2cm intervals. Turn over. Using a pestle and mortar, grind the fennel and coriander seeds, lemon thyme, garlic and ½ tbsp salt to a rough paste, then spread over the flesh-side of the pork. Roll the meat up tightly from the longest end, then tie together using butcher's string in 1cm intervals. Rub the outside of the pork with 1 tbsp salt and chill overnight or for at least 6 hrs.
  • Heat the oven to 220C/200C fan/gas 8. Put the pork in a roasting tin, drizzle over the oil and roast for 30 mins. After this time, reduce the temperature to 190C/170C fan/gas 7 and cook for 1 hr 30 mins, then remove from the oven and rest, covered in foil, for 30 mins.
  • Meanwhile, make the sauce. Tip the rhubarb, sugar, orange juice, bay and a pinch of salt into a pan. Simmer gently for 10-15 mins, or until the rhubarb has broken down with some chunkier bits.
  • Slice the pork with a sharp serrated knife (a bread knife works well) and serve with the rhubarb sauce, dauphinoise potatoes, greens or purple sprouting broccoli.

Nutrition Facts : Calories 565 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 3.1 milligram of sodium

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

PAN-SEARED PORK TENDERLOIN WITH RHUBARB COMPOTE



Pan-Seared Pork Tenderloin with Rhubarb Compote image

Categories     Fruit     Pork     Dinner     Meat     Pork Tenderloin     Spring     Rhubarb     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

6 tablespoons olive oil, divided
1 1/2 tablespoons ground black pepper
1 tablespoon salt
2 teaspoons dried rubbed sage
2 teaspoons fennel seeds, ground in spice mill or in mortar with pestle
2 1/2 pounds pork tenderloins (about 2 large or 3 medium), trimmed of fat and sinew
2 tablespoons chopped fresh parsley
Fresh sage sprigs
Rhubarb Compote

Steps:

  • Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
  • Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
  • Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.

PORK WITH BLACK PUDDING & ROASTED RHUBARB



Pork with black pudding & roasted rhubarb image

A great dinner party dish that can be prepared 24 hours ahead, leaving just the sauce to prepare on the day

Provided by Good Food team

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 8

2 pork fillets , about 350g/12oz each
250g black pudding , skinned and cut into slices
12 thin rashers streaky bacon
1 tbsp olive oil
1 tbsp clear honey
300g rhubarb , cut into 5cm lengths on the diagonal
200ml vegetable stock
2 rounded tbsp crème fraîche

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Split the pork fillets lengthwise almost in half and open out like a book. Bash with a rolling pin to flatten, then sprinkle on all sides with salt, pepper and lemon juice. Fill the pork with the black pudding, folding the meat back over it to enclose it.
  • Stretch the bacon rashers with the back of a knife, then wrap around the pork fillets, tucking the ends under the pork where possible. Transfer to a large roasting tin, drizzle with the oil, then roast for 30 mins.
  • Meanwhile, heat the honey in a pan, then toss the rhubarb in the honey. Add to the roasting tin, then return to the oven for 10-12 more mins until the rhubarb is tender and the bacon nicely browned. Transfer the pork and rhubarb to a warm plate and keep warm while you make the sauce.
  • Set the tin on the hob and add the stock. Bring to the boil, stirring to scrape all the pan juices from the base of the tin. Bubble for a few mins, then stir in the crème fraîche and whisk until it has dissolved into the sauce. Taste and adjust the seasoning if necessary.
  • Cut the pork into slices and serve with the rhubarb and a little sauce poured over. Serve the remaining sauce separately.

Nutrition Facts : Calories 426 calories, Fat 28 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 2 milligram of sodium

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

STRAWBERRY-RHUBARB SAUCE



Strawberry-Rhubarb Sauce image

Use this recipe when making our Almond Custard Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 4

12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces
6 tablespoons sugar
1 1/2 cups strawberries (8 ounces), hulled and halved
1/2 teaspoon pure vanilla extract

Steps:

  • Bring rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until liquid is reduced by half, about 8 minutes. Stir in strawberries and vanilla; cook until berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

STRAWBERRY PORK TENDERLOIN



Strawberry Pork Tenderloin image

This was originally a grilled or sauteed pork chop recipe from the Taste of Home Test Kitchen that I have tweaked. I used tenderloin instead because I am not a bone-in person, and then decided on oven-roasting to keep it tender and juicy. Do not skip the searing step. It really locks in the juices. The flavor on these is absolutely amazing. So tender, and the flavors of the sauce combine beautifully.

Provided by PianoCook

Categories     Pork

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs pork tenderloin
2 teaspoons dried rosemary, crushed, to taste
1 teaspoon pepper (to taste)
1 teaspoon kosher salt (to taste)
2 tablespoons extra virgin olive oil
3 tablespoons margarine or 3 tablespoons butter
1 1/2 cups raspberry vinaigrette dressing
4 tablespoons chopped green onions
2 tablespoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
2 cups sliced fresh strawberries, 1/4 inch slices

Steps:

  • Preheat the oven to 350 degrees.
  • In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside.
  • Rinse the tenderloin, and prick on all sides with a fork. Season liberally on all sides with salt, pepper, and crushed rosemary, rubbing all spices into the meat very well.
  • Set a roasting pan over two burners on your stove, where you will get a nice even heat, add olive-oil and margarine, and bring to medium-high temperature.
  • Next, carefully place your tenderloin into the roasting pan. The reason for doing this is to sear the outside of the tenderloin so that when you roast it in the oven it stays nice and moist. So you'll want to sear it on all "sides" for about a minute each (rotating it with a pair of tongs), including the two ends.
  • Turn heat down to medium and add the vinaigrette mixture, turning meat to coat thoroughly in sauce. Once meat is coated, and sauce has darkened in color (but not burnt), remove from heat. Spoon about 1/2 of the pan juices/sauce into a small saucepan and reserve.
  • Put the roasting pan with the tenderloin and 1/2 of the sauce into the oven. Cook about an hour and a half, basting in sauce every 20 minutes or so. I also placed a pan of water on the bottom rack of the oven to give added moisture.
  • Once the tenderloin is in the oven, add strawberries to reserved sauce and stir to coat the berries. After about an hour and fifteen minutes you can start checking on the tenderloin. Poking it with your finger should feel somewhat springy, and a sharp knife inserted to the middle should run clear juices. An hour and a half should give you a perfect, moist roast.
  • Pull the tenderloin out of the oven and allow it to rest for about five minutes. Meanwhile, put the saucepan with the berries on the stove on low heat, and warm through. Once the meat has rested, transfer to a serving platter, slice, and pour warm sauce with berries over to serve.

STRAWBERRY RHUBARB SAUCE



Strawberry Rhubarb Sauce image

A simple recipe that tastes great as a topping on vanilla ice cream or pancakes.

Provided by Shalaine_1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 20

Number Of Ingredients 7

⅔ cup white sugar
½ cup orange juice
5 teaspoons cornstarch
1 ½ teaspoons vanilla extract
4 cups sliced fresh strawberries
1 cup sliced rhubarb
5 drops red food coloring

Steps:

  • Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

Nutrition Facts : Calories 44 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 0.7 mg, Sugar 8.9 g

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  • 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 F, 12 to 15 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes. Slice and serve with the sauce.


ROAST PORK TENDERLOIN WITH STRAWBERRY-RHUBARB SAUCE …
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Category Lunch / Dinner
  • For the sauce, heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 5 minutes. Add ginger and garlic; cook until fragrant, 1 minute.
  • Stir in rhubarb, sugar, ketchup, jam, soy sauce, vinegar, molasses, Dijon, and pepper flakes; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until rhubarb is tender and sauce thickens, 10–15 minutes. Season sauce with salt and black pepper. Reserve ½ cup sauce for basting; set remaining sauce aside.


ROAST PORK WITH SWEET ONION-RHUBARB SAUCE RECIPE | EATINGWELL
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 degrees F, 15 to 17 minutes. Let rest 5 minutes before slicing.
From eatingwell.com


ROAST PORK TENDERLOIN WITH FRESH BLUEBERRY SAUCE | RECIPES | WW USA
Preheat oven to 425°F. Heat oil in a large ovenproof skillet. Sprinkle pork with salt and pepper; cook pork, turning to brown on all sides, 6-8 minutes. Place skillet in oven; roast pork until a meat thermometer inserted in thickest part registers 145°F, about 15 minutes. Remove pork from pan; let rest while making sauce and then slice into 1 ...
From weightwatchers.com


SPICE ROASTED PORK TENDERLOIN - THERESCIPES.INFO
Spiced Roasted Pork Tenderloin Recipe | Martha Stewart tip www.marthastewart.com. Mix together cayenne, allspice, and sugar; season with salt and pepper.Rub a pork tenderloin with spice mixture. Roast at 475 degrees on a rimmed baking sheet until medium, 15 minutes.
From therecipes.info


PORK TENDERLOIN WITH STRAWBERRY BALSAMIC GLAZE - KEN'S FOODS
Meanwhile, in a medium saucepan, sauté the shallots until translucent. Add the strawberries, honey and the remaining 1/2 cup of Ken's Balsamic Vinaigrette. Bring to a boil over medium-high heat. Reduce the heat and let simmer for 10 minutes, stirring frequently until sauce starts to thicken. Serve with pork tenderloin.
From kensfoods.com


PORK TENDERLOIN WITH STRAWBERRY SAUCE - PALEO LEAP
Place the tenderloin over the indirect heat, and cook for about 30 minutes, turning occasionally. Heat the olive oil in a saucepan over a medium-high heat, and cook the garlic for 2 minutes. Add the balsamic vinegar and ½ cup of the sliced strawberries, and bring to a boil. Lower the heat to a simmer, and let simmer for 5 to 10 minutes.
From paleoleap.com


ROASTED PORK TENDERLOIN WITH BLACKBERRY SAUCE
2019-09-24 Preheat the oven to 425 degrees. Trim fat side of pork tenderloin, removing any excess fat and the silver skin. In a large skillet, heat olive oil on medium-high heat. Rub pork tenderloin with salt, pepper, thyme, garlic powder and …
From blackberrybabe.com


ROAST PORK TENDERLOIN WITH STRAWBERRY-RHUBARB SAUCE
2018-05-17 2cups 1/2-inch pieces fresh or frozen rhubarb (8 oz.) 1/4cup packed brown sugar; 1/4cup ketchup; 3Tbsp. strawberry jam; 2Tbsp. each low-sodium soy sauce, balsamic vinegar, and molasses; 1Tbsp. Dijon; 1/2tsp. red pepper flakes; Salt and black pepper to taste; 1lb. pork tenderloin, trimmed, seasoned with 1/2 tsp. each kosher salt and black pepper ...
From mastercook.com


BEST BAKED PORK TENDERLOIN WITH GARLIC HERB BUTTER (+VIDEO!)
Instructions. Preheat oven to 400 degrees F. Lay two long pieces of foil on a baking sheet – these will be used to fold up each tenderloin separately. In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar and ice, followed by pork.
From carlsbadcravings.com


CROCK POT PULLED PORK WITH RHUBARB SAUCE - FARM BELL RECIPES
2010-05-08 Directions. In a heavy pan, sear both side of pork roast in a little butter or oil. Put in crock pot, cover, and turn on high. In the same pot, add the Rhubarb Sauce ingredients. Bring to a boil, turn heat down, and simmer for 10 min. Pour over pork roast, return cover, and cook on low for 8-9 hours or on high 4-5 hours or until it is falling ...
From farmbellrecipes.com


JAMIE OLIVER'S RECIPE FOR MARINATED PORK AND RHUBARB
2022-01-03 Place the pork on top of the rhubarb. Sprinkle the rest of the sage leaves on top and drizzle with a bit more olive oil. Wet and then scrunch up a piece of waxed paper, lay it over the meat and tuck it in around the sides. Bake in the oven for 15 minutes, then remove the paper and cook for another 15 minutes.
From thespruceeats.com


OVEN BAKED PORK TENDERLOIN WITH BRUSSELS SPROUTS - THE SEASONED …
2021-01-11 Stir together the spices to make the BBQ rub.; Season the meat and the Brussels sprouts with olive oil and dry rub.; Sear the pork in a hot cast iron skillet for about 4 minutes.; Brown the sprouts in the skillet for about 6 minutes.; Return the pork to the skillet with the sprouts.; Bake the pork and sprouts in a 400° F oven for 5-8 minutes, or until the meat …
From theseasonedmom.com


10 BEST SIMPLE PORK TENDERLOIN SAUCE RECIPES - YUMMLY
2022-06-08 canola oil, pork tenderloins, diced onions, tomato sauce, bbq sauce and 5 more Paula's Pork Tenderloin-N-Peach Salsa Sauce Renfro Foods butter, shallots, black pepper, brown sugar, Herbs de Provence and 5 more
From yummly.com


PORK TENDERLOIN WITH SPICY STRAWBERRY SAUCE - RACHAEL RAY IN SEASON
Preheat the oven to 400°. In a resealable plastic bag, combine the lime juice and zest and the mustard with 1 tablespoon of the olive oil. Place the pork in the marinade, turn to coat and refrigerate for 1 hour. Advertisement. Step 2. In a medium, heavy saucepan, cook the bacon over medium heat until crisp, about 5 minutes.
From rachaelraymag.com


RECIPE: PORK TENDERLOIN WITH RHUBARB SAUCE – TWIN CITIES
2015-05-13 1 cup rhubarb (2 to 3 stalks), finely chopped. 1/4 cup sweet onion, minced. 1/3 cup pomegranate or tart cherry juice. 1 tablespoon apple-cider vinegar
From twincities.com


GRILLED PORK TENDERLOIN WITH RHUBARB BARBECUE SAUCE
For the sauce: Place a small pot over medium heat for a minute, then drizzle in 1 tablespoon olive oil. Add onion and stir; when it starts to sizzle, reduce the heat to medium-low. Cook for about 5 minutes. Add garlic and cook, stirring occasionally, for 2 minutes, until softened and fragrant. Add rhubarb and stir.
From davisfood.coop


BEST ROASTED PORK TENDERLOIN - A SOUTHERN SOUL
Instructions. Heat oven to 400 degrees. In a small bowl, mix together Dan-O's seasoning, salt, paprika, and pepper. Coat the pork tenderloin. In a separate bowl, mix together the lemon zest and chopped parsley, then set aside. Heat a cast-iron skillet over medium-high heat.
From asouthernsoul.com


SLOW-COOKER PORK WITH RHUBARB BBQ SAUCE - FODMAP EVERYDAY
2018-05-23 Preparation: Stir the salt, brown sugar, pepper, dry mustard, paprika, smoked paprika, chipotle pepper and cumin together in a small bowl. Use your hands to rub it into the meat, covering every surface. Place seasoned pork in large slow-cooker (we use a 6 quart size) and add Rhubarb BBQ Sauce and turn the meat to coat. Leave meat fat side up.
From fodmapeveryday.com


PORK WITH STRAWBERRY-HERB SAUCE RECIPE - FOOD & WINE
Melt 1 tablespoon of the butter in the skillet. Add the shallot and cook over moderate heat, stirring, until softened. Add the stock, jam and thyme; cook over high heat, stirring until thickened.
From foodandwine.com


OVEN-ROASTED PORK WITH RHUBARB BARBECUE SAUCE | BETTER HOMES …
Tie the roast at 1-inch intervals with 100% cotton kitchen string. Season pork with salt and pepper. Advertisement. Step 2. Place pork roast on a rack in a shallow roasting pan. Brush with some of the Rhubarb Barbecue sauce. Roast, uncovered, 1 1/2 to 2 hours or until 145°F. Let stand 10 minutes. Top with additional Rhubarb Barbecue Sauce.
From bhg.com


DAY 120: GRILLED PORK TENDERLOIN WITH CRANBERRY-RHUBARB SAUCE
2008-04-29 Both are red and tart; it’s like they were meant for each other. I had a thawed pork tenderloin that needed cooking, so I rubbed it down with a bit of cumin, paprika, brown sugar, salt and pepper, then a little oil, and grilled it. I didn’t really care what I did to it; the pork was a mere vehicle for the sauce. While it grilled (or vice ...
From dinnerwithjulie.com


MUSTARD-RUBBED PORK LOIN WITH RHUBARB SAUCE - BETTER HOMES
Step 1. Preheat oven to 325 degrees F. Use a sharp knife to score the top and bottom of roast in a diamond pattern, making cuts about 1/4 inch deep. Combine mustard, rosemary, garlic, salt, and pepper in a bowl. Rub the mustard mixture evenly onto all sides of meat.
From bhg.com


BRINED BONELESS PORK LOIN ROAST WITH RHUBARB-CHERRY PORT SAUCE
2015-05-15 When the oil is shimmering add the shallots and sauté until the shallots become limp; 2-3 minutes. Add the cherries, rhubarb, sugar, water, and port to the saucepan. Bring the mixture to a low boil, then lower the heat until the mixture is simmering. Cover and allow to cook 5-10 minutes until the rhubarb has softened.
From boulderlocavore.com


PORK TENDERLOIN WITH SWEET ONION RHUBARB SAUCE RECIPE
Transfer the skillet to the oven and roast the pork until an instant-read thermometer registers 155°F, 15 to 17 minutes. Let rest 5 minutes before slicing. Let rest 5 minutes before slicing. 3.
From foodreference.com


ROASTED PORK TENDERLOIN WITH STRAWBERRY JALAPENO SALSA
2021-04-11 Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil. Set aside. Place pork tenderloins on a work surface. Drizzle with extra virgin olive oil and lime juice. In a small bowl, combine thyme, parsley, onion and garlic powders, paprika, kosher salt and pepper.
From amycaseycooks.com


PORK TENDERLOIN WITH ROASTED STRAWBERRY–MERLOT SAUCE RECIPE
Preheat oven to 400°F. Let pork tenderloin stand at room temperature 30 minutes. Meanwhile, crush coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Stir ...
From foodandwine.com


PORK TENDERLOIN WITH RHUBARB CHUTNEY | RECIPES | WW USA
Transfer pan to oven, and bake until cooked through, about 25 to 30 minutes. While pork is cooking, make chutney. In a small saucepan, stir together vinegar, raisins, jam and rhubarb. Bring to a simmer over medium heat and cook until rhubarb is very tender, about 10 minutes. Carve pork into 1/4-inch slices.
From weightwatchers.com


PORK WITH BALSAMIC STRAWBERRY SAUCE RECIPE | TRAEGER GRILLS
Place the skillet directly on the grill grates, Close the lid and cook until pork until the internal temperature reaches 160°F, 20 minutes. : 350 ˚F : 160 ˚F
From traeger.com


GARLIC & ROSEMARY RUBBED PORK TENDERLOIN WITH BALSAMIC …
For the pork: Preheat oven to 350°F. In small bowl, combine garlic, rosemary, salt and pepper. Rub mixture over all sides of tenderloin. In large skillet, heat oil over medium-high heat. Sear tenderloin on all sides just until lightly browned, being careful not to burn garlic. Transfer tenderloin to rimmed baking sheet lined with parchment paper.
From manitobapork.com


EASY & FLAVORFUL ROASTED PORK TENDERLOIN - FANTABULOSITY
2019-04-04 In a small bowl, combine the salt, pepper, thyme, basil, garlic powder and onion powder. Sprinkle evenly over the pork tenderloin and slightly press into the butter. Cook for 27 to 35 minutes, or until the internal temperature reaches 145 degrees F. Remove from the oven and allow to rest for 10 minutes before slicing.
From fantabulosity.com


ROAST PORK TENDERLOIN WITH STRAWBERRY BALSAMIC CHUTNEY - CTV
Directions. Place pork on rack in small roasting pan. Mix one tablespoon of the oil with paprika. Brush pork with paprika mixture; sprinkle with salt and pepper. Roast in 450°F (230°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 25 minutes. Tent with foil and let stand ten minutes before slicing.
From more.ctv.ca


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