Roast Pork Tenderloin with Rhubarb Reduction

• 1 teaspoon Herbes De Provence
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Pepper
• 1 pound Pork Tenderloin
• 1 whole Sweet Onion, Chopped
• 1 clove Shallot, Minced
• 1 clove Garlic, Minced
• 1 Tablespoon Olive Oil
• 2 cups Rhubarb, Diced
• 18 cups Balsamic Vinegar
• 18 cups White Wine Vinegar
• 1/4 cups Brown Sugar

1. 1.
2. Preheat oven to 450 degrees F. 2.
3. Rub herbs, salt and fresh ground pepper on your pork tenderloin.
4. 3.
5. Place pork tenderloin in a roasting pan and roast until an instant read thermometer registers 145 degrees.
6. Let rest 5 minutes before slicing.
7. 4.
8. Meanwhile, in a large sauce pan (I use my enamel-coated cast-iron Dutch oven) over medium heat, saute onion, shallot and garlic with the olive oil.
9. Add water, 1 tablespoon at a time, as needed to prevent sticking.
10. Saute for 5-6 minutes until tender.
11. 5.
12. Add rhubarb, vinegars and sugar.
13. Cook 5-7 minutes, stirring frequently, until rhubarb is broken down and soft.
14. Season with salt and fresh ground pepper to taste.
15. (You can use this as is, or puree it with a blender.)
16. 6.
17. Drizzle the reduction over slices of pork tenderloin.

kosher salt, freshly ground pepper, tenderloin, sweet onion, clove shallot, clove garlic, olive oil, rhubarb, balsamic vinegar, white wine vinegar, brown sugar

Taken from tastykitchen.com/recipes/main-courses/roast-pork-tenderloin-with-rhubarb-reduction/ (may not work)