Pork Tenderloin With Rhubarb Sauce
- 6 large rhubarb stalks, cut into 1/2 inch dice (about 4 cups)
- 3/4 cup sugar
- 3 small pork tenderloins (12-16 ounces each, for a total of 2.5-3 pounds), trimmed of silver skin and excess fat
- salt and ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup ruby port
- 1 cup low-sodium chicken broth
- 1. Cook the rhubarb and sugar together in a medium, heavy-bottomed saucepan over low heat until the rhubarb has softened but still retains its shape, 25-35 minutes.
- 2. Cut each pork tenderloin crosswise into six 2-inch-thick slices. With a cut side facing up, lightly pound each slice into a round 3/4-inch-thick medallion. Season the medallions generously with salt and pepper.
- 3. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Heat 1 tablespoon vegetable oil in a 12-inch skillet (not nonstick) over medium-high heat until just smoking. Lay 9 medallions in the pan and cook until lightly browned, 3 to 4 minutes. Flip the medallions and cook on the second side until lightly browned and nearly cooked through, 3 to 4 minutes longer. Transfer to a clean plate and keep warm in the oven. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining 9 medallions. Transfer to the plate in the oven.
- 4. Add the port and bring to a simmer. Simmer until the port is thick and syrupy, about 2 minutes. Stir in the broth and any accumulated rhubarb juices and return to a simmer. Simmer until the mixture is thick and has reduced to about 1/2 cup, about 12 minutes. Stir in the rhubarb mixture and any accumulated juices from the pork medallions and heat through, about 30 seconds. Season with salt and pepper to taste. Arrange 3 pork medallions on each of 6 individual plates and spoon about 1/4 cup of the rhubarb sauce over the top. Serve immediately.
rhubarb stalks, sugar, pork, salt, vegetable oil, ruby port, chicken broth
Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-rhubarb-sauce-50051952 (may not work)