Pork Tenderloin with Stewed Rhubarb and Apples

Rhubarb and apples in a rich sauce accompany local pork tenderloin for a perfect
spring dinner.

Servings: 4 Servings

Author:

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Main Course

French Canadian

apples Rhubarb Pork Tenderloin One Pan Recipe

Instructions

1 Heat oven to 375F.
2 Add your chopped rhubarb, apples, sliced onion, rosemary and garlic to a large
roasted pan. Sprinkle with a few pinches of salt and pepper. Drizzle with 1 Tbsp
olive oil, and all the balsamic vinegar. Toss to coat everything evenly.
3 Coat the pork tenderloins with the remaining 1 tbsp olive oil. Sprinkle
generously all over with salt, pepper, and oregano. Lay the tenderloins on top
of the veg. Pour the chicken stock into the pan, and cover the pan tightly with
foil.
4 Cook, covered, for about 25 minutes, or until the pork is firm. Uncover and cook
for about 5-8 minutes more, just to get a touch of colour on the pork.
5 Remove from the oven. Set the pork aside, covered, to rest.
6 Pour off the pan liquid into a frying pan on the stove. Turn it on to a medium
heat. Let it come up to a bubble. You want it to bubble for a couple minutes,
but you don't want too much of the liquid to disappear.
7 Lower the heat to medium low. Add your butter chunks and gently whisk. You want
all the butter emulsified into the sauce, and for the sauce to coat the back of
a spoon. It should be thick and velvety.
8 Slice your pork, and serve topped with the rhubarb, apple, and onion mix.
Drizzle with the sauce and enjoy!