Dinner Tonight: Pork Tenderloin With Rhubarb, Pear, Rosemary And Honey Recipe

• 1 1/2 pounds pork tenderloin, seasoned with salt and pepper
• 1 1/2 tablespoons olive oil
• 3 sprigs rosemary
• 1 clove garlic, smashed
• 1 cup diced (1/4-inch) rhubarb
• 1 Bosc pear, diced (1/4-inch)
• 1/2 cup wheat beer
• 1/2 cup chicken broth, or water
• 1 1/2 tablespoons light honey
• 1 tablespoon butter

1. Preheat the oven to 375u0b0F. Heat an ovenproof saute pan over medium-high heat. Add the olive oil to the hot pan, followed by the pork, cut into 2 pieces if necessary. Brown well 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 140u0b0F, 10 to 20 minutes.
2. Remove the pork from the oven, transfer to a serving plate and tent with foil. Discard the rosemary. Place the saute pan over medium heat and add the garlic, rhubarb, pear and remaining rosemary sprig. Saute until the rhubarb begins to soften, 5 to 7 minutes. Season lightly. Pour in the beer and broth/water and reduce by half, 5 to 7 minutes. Stir in the honey and butter, then press the sauce though a fine-mesh sieve.
3. Slice the pork and serve with the rhubarb sauce.

pork tenderloin, olive oil, rosemary, clove garlic, rhubarb, pear, chicken broth, light honey, butter

Taken from www.seriouseats.com/recipes/2008/06/pork-tenderloin-with-rhubarb-pear-rosemary-and-honey-recipe.html (may not work)