Makes 4 servings
4 teaspoons extra-virgin olive oil
1 ½ teaspoons ground coriander
1 tablespoon smoked paprika
1 teaspoon kosher salt, divided
¼ teaspoon fresh ground pepper
1- 1 1/4 pounds pork tenderloin, trimmed
1 large sweet onion, sliced
2 – 4 tablespoons water
2 cups rhubarb, diced
¼ cup red wine vinegar
¼ cup brown sugar
1/4 cup fresh chives, minced
- Preheat oven to 450°F.
- Mix 1 teaspoon oil, coriander, paprika, ½ teaspoon salt and pepper in a small bowl. Rub the mixture into pork. 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. Transfer the pan to the oven and roast the pork until the meat thermometer reads 145°F. Let rest 5 minutes before slicing.
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining ½ teaspoon salt and cook until browned. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon 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.
This recipe was created Chef Berlin Lillard.