Pork with Rhubarb and Caramelized Onion

• 1 pound Pork Tenderloin
• 2 Tablespoons Olive Oil, Divided
• 2 Tablespoons Chinese 5 Spice Or Blackening Spice
• 3 stalks Rhubarb
• 2 whole Red Onions- Medium Size
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Sherry Wine

1. Preheat oven on broil.
2. Pour 1 Tablespoon of oil on the pork and sprinkle evenly with spice.
3. Broil for 10 minutes on each side or until golden.
4. In the meantime chop the rhubarb and thinly slice the onions.
5. Heat the remaining oil on medium-high add onion and rhubarb and cook for 5 minutes or until softened.
6. Add 2 Tablespoons of brown sugar and continue to cook until the onion caramelizes and rhubarb is soft.
7. Add 2 Tablespoons of sherry and cook until evaporated.
8. To serve slice up the pork and top with rhubarb/onion chutney.

tenderloin, olive oil, blackening spice, stalks rhubarb, red onions, brown sugar, sherry wine

Taken from tastykitchen.com/recipes/main-courses/pork-with-rhubarb-and-caramelized-onion/ (may not work)