Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey
Published April 28, 2007
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds pork tenderloin, brought to room temperature
Sea salt
Freshly ground black pepper
1 ½ tablespoons olive oil
3 sprigs rosemary
1 clove garlic, smashed
1 cup diced (¼-inch) rhubarb
1 Bosc pear, diced (¼-inch)
½ cup wheat beer
½ cup chicken or beef broth
1 ½ tablespoons acacia or other light honey
1 tablespoon butter
Nutritional analysis per serving (4 servings)
19 grams carbs; 118 milligrams cholesterol; 361 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 3 grams fiber; 766 milligrams sodium; 37 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 275 degrees. Place an ovenproof sauté pan, just large enough to fit the tenderloin, over medium-high heat. Season the pork with salt and pepper. Add the olive oil to the hot pan, followed by the pork. Brown on all sides, then tuck 2 rosemary sprigs underneath the meat, transfer to the oven and continue cooking until the internal temperature of the pork at its thickest point reaches 130 degrees, 10 to 20 minutes.
- Step 2
Remove the pork from the oven, transfer to a serving plate and tent with foil. Discard the rosemary. Place the sauté pan over medium heat and add the garlic, rhubarb, pear and remaining rosemary sprig. Sauté until the rhubarb begins to soften, 5 to 7 minutes. Season lightly. Pour in the beer and broth and reduce by half, 5 to 7 minutes. Stir in the honey and butter; then press the sauce though a fine-mesh sieve set over a serving bowl.
- Step 3
Slice the pork and serve, passing the rhubarb sauce at the table.
Private Notes
Comments
This was delicious. Made the sauce while the pork was cooking. Once softened I mashed the pear and rhubarb and left them in for a chunky sauce. Did not have beer but did have white wine which worked perfectly in this sauce. Will make again.
I made the sauce in a separate skillet while the pork was in the oven, then transferred it to the pork pan after the pork came out. Why waste an additional 25 or so minutes on the sauce while the pork languishes? The sauce was an unappetizing color and texture, but was surprisingly delicious!
Made this with boneless pork chops , seared in the frying pan, slightly cooked, removed from heat add rhubarb and other stuff. Cook till rhubarb is done. Add pork chops back to pan until they come up to 140°. Really good. Used dried rosemary.
As others suggested, I made the sauce while the pork was cooking and did not strain it, just left it chunky. I was unable to get rhubarb so I substituted a peeled cosmic crisp apple. Otherwise I made as directed. This was delicious.
The sauce was great and I'll make this again. The caveat being that I made some changes so it was FODMAP diet friendly. I omitted the garlic, pear, and butter. I doubled the rhubarb and swapped the honey for brown sugar. Finally, I added a tablespoon of tamari and a little ground fennel to enhance the savoriness.