Recipe Pork Tenderloin with Rhubarb Sauce
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Auteur : Lucy WavermanInternet : https://www.inthehills.ca/2013/05/pork-tenderloin-with-rhubarb-sauce/
INGRÉDIENTS
PRÉPARATION
- 1 tablespoon olive oil
- 1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary, chopped
- Salt and freshly ground pepper to taste
- 1 1/2 lbs (750 g) pork tenderloin
- 2 cups rhubarb, chopped
- 1/2 cup red wine
- 1/3 cup granulated sugar
- 1/4 cup Dijon mustard
PRÉPARATION
- Preheat oven to 400°F.
- Mix the oil, rosemary, salt, and pepper. Brush the pork with this mixture.
- Heat an ovenproof skillet over medium heat. Add the pork and brown on all sides, about 5 minutes.
- Transfer the skillet to the oven and cook for 15 minutes or until the pork is cooked through.
- Remove the pork from the skillet and keep warm.
- Add the rhubarb, wine, sugar, and mustard to the skillet. Bring to a boil, reduce heat, and simmer for 5 to 7 minutes or until thickened.
- Slice the pork and serve with the rhubarb sauce.
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