Grilled Pork Tenderloin with Rhubarb Sauce

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Makes: 6 servings adjust

Directions

Ingredients

  • 2 pounds Rhubarb, (about 6 cups) cut into 1 inch pieces
  • 1 cup Sugar
  • 1⁄4 cup Honey
  • 1⁄2 cup Water

Step 1

For the rhubarb sauce, place the rhubarb, sugar, honey, and water in a heavy saucepan and bring to a boil. Stir to blend, lower the heat, and simmer, covered, for 15 to 20 minutes until the rhubarb is tender. Transfer the rhubarb to a serving bowl and chill.

Ingredients

  • 3 pounds Pork Tenderloin
  • 1 tablespoon Dried Rubbed Sage
  • 2 tablespoons Ground Fennel Seed
  • 1 teaspoon Dijon Mustard
  • 1⁄3 cup Olive Oil
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon Kosher Salt

Step 2

Trim the pork of all fat and sinew. Mash the sage, fennel, salt, pepper, mustard, and olive oil into a paste and rub the mixture over the tenderloin. Place the meat on a sheet pan and leave at room temperature for 30 minutes to marinate.
 

Step 3

Preheat grill to medium-high.
 

Step 4

Grill the pork for about 20 minutes, turning on all sides to brown evenly. Test for doneness by inserting an instant-read thermometer into the thickest part; it should read 150° to 155°F. Remove from the heat and allow five minutes for the juices to settle. The meat will be tender and juicy.

Ingredients

  • 1 bunch Watercress, rinsed and dried, stems removed

Step 5

Slice and serve on a bed of watercress with chilled rhubarb sauce on the side.
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