Roast Pork Tenderloin Wstrawberry Rhubarb Sauce Recipe 435

STRAWBERRY GLAZED PORK TENDERLOIN

Steps:

• Combine the scallions with the salt, vinegar and honey and toss.
• Combine the ingredients for the rub and massage it into all the crevices of the pork and all around the pork.
• Heat a large cast iron frying pan and place the pork in the pan. Allow the pork to get a nice char on all sides.
• Combine all of the ingredients for the sauce and stir.
• Spoon this over the pork after the pork has charred on all sides.
• Keep basting the pork with the glaze as the pork is cooking in the pan..
• Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F. for medium doneness or for a more well-done tenderloin up to 160 ° F.
• Loosely cover the pan the last 3 - 4 minutes of cooking, then take the cover off.
• Let the pork rest for a 4 - 5 minutes before slicing.
• Slice the pork on a diagonal.
• Drizzle strawberry glaze over the pork and a bit of the scallion mixture over the pork.
• Any remaining scallion mixture may be tossed with either wild or white rice.

PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS

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.

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

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 PORK TENDERLOIN

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.

DIJON-RUBBED PORK WITH RHUBARB SAUCE

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.

PORK TENDERLOIN MEDALLIONS WITH STRAWBERRY SAUCE

Steps:

• In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids., Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm., Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet., Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.

PORK TENDERLOIN WITH SWEET ONION-RHUBARB SAUCE

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.