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Balsamic Glazed Pork Tenderloin with Rhubarb-Cherry Sauce Recipe

  • 4servings
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs pork tenderloin

  2. 4 T. balsamic vinegar

  3. 6 T. olive oil

  4. 1 t. crushed garlic

  5. salt & pepper

  6. 1/2 cup dried cherries

  7. 1 onion chopped

  8. 2 cups chopped rhubarb

  9. 1/2 t. nutmeg

  10. 3 T. sugar or sweetener to taste.

Instructions Jump to Ingredients ↑

  1. Mix 3 T. balsamic, 4 T. olive oil and crushed garlic. Rinse pork and pat dry. Rub pork and season with salt and black pepper. Refrigerate for 8 hours.

  2. hour before grilling, reconstitute cherries with 1.4 cup warm water and 1 T. balsamic. Bring out pork and bring to room temperature.

  3. Grill pork on indirect heat to medium rare. Let rest 10 minutes while making sauce.

  4. Saute onions and rhubarb in oil until soft. Add cherries with water, sugar and nutmeg. Cook until a bit caramelized. Add salt and pepper to taste.

  5. Slice pork and serve with sauce.

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