Grilled Pork Tenderloin With Rhubarb Sauce

         Connie C. sent me a large container of fresh rhubarb, and I saved out a little to make this wonderful sauce.

For the potatoes, I quartered them and tossed them with olive oil and salt and pepper. A few minutes before removing them from the oven, I sprinkled them with fresh rosemary and sage.

1 pork tenderloin roast (3 pounds)
2 T Dijon mustard
2 garlic cloves, minced
1/2 t fresh rosemary, minced
a few fresh sage leaves, torn
salt and pepper to taste

Rhubarb Sauce
1 1/2 cups sliced fresh rhubarb
1/4 cup packed brown sugar
2 T fresh orange juice
1 t cider vinegar

Add pork to a ziploc bag. In a small bowl, combine the mustard, garlic, herbs and salt and pepper; add to bag. Turn bag several times, rubbing Dijon mixture into pork. Refrigerate 2 hours and up to overnight.

Preheat grill over medium heat.

Grill pork til cooked through, about 20 minutes, or til desired doneness is reached (we like our tenderloin pink and juicy). Let rest a few minutes before slicing.

Meanwhile, in a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for about 10 minutes or til rhubarb is tender. http://media-files.gather.com/images/d724/d233/d745/d224/d96/f3/full.jpg

Serve sauce and sliced pork alongside roasted herbed red potatoes.http://media-files.gather.com/images/d723/d233/d745/d224/d96/f3/full.jpg

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