Pork Tenderloin with Sweet Onion Rhubarb Sauce
Elevate your dinner table with this stunning Pork Tenderloin with Sweet Onion Rhubarb Sauce—a perfect balance of savory, tangy, and sweet flavors. Tender, oven-roasted pork is seasoned to perfection and seared for a golden crust before being paired with a luscious homemade sauce that blends caramelized sweet onions, tart rhubarb, and a touch of honey. The addition of apple cider vinegar and chicken broth creates a vibrant, silky finish, while fresh thyme adds an optional herbal flair. Ready in just 45 minutes, this dish is ideal for weeknight dinners or special occasions. Serve it with roasted vegetables or creamy mashed potatoes for a restaurant-quality meal that will impress every palate.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 medium, finely chopped sweet onion
- 1.5 cups, chopped rhubarb
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 0.5 cup chicken broth
- 1 tablespoon butter
- 1 teaspoon, chopped (optional) fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels, then season all sides with kosher salt, black pepper, and garlic powder.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Once cooked, remove the pork from the skillet and let it rest for 5-10 minutes before slicing.
While the pork is in the oven, make the sweet onion rhubarb sauce. In a medium saucepan, melt the butter over medium heat. Add the chopped sweet onion and sauté for 3-4 minutes, or until softened.
Add the rhubarb to the saucepan and cook for another 2-3 minutes, stirring occasionally.
Stir in the honey, apple cider vinegar, and chicken broth. Bring the mixture to a simmer and cook for 6-8 minutes, or until the rhubarb has broken down and the sauce has thickened slightly.
Taste and adjust seasoning as needed. For extra flavor, stir in chopped fresh thyme, if desired.
To serve, slice the rested pork tenderloin and spoon the sweet onion rhubarb sauce over the top. Serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 91.6 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 342 mg | 26% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3274 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
