I haven't eaten a lot of rhubarb, except in pie, but 'tis the season, so I picked up a bunch at the farmers market, along with fresh pork tenderloin from Brunty Farms. I turned up a promising sounding recipe at EatingWell.com for Roast Pork with Sweet Onion-Rhubarb Sauce, but thought I might tweak it a bit by grilling the pork and the rhubarb and onions.
I cut the the onion and rhubarb into fairly large pieces, but in retrospect, I should have cut them much smaller. I tossed them with a couple of tablespoons of dark brown sugar and a couple of tablespoons of turbinado sugar and let things macerate while I prepped the pork and heated the grill.
Here's my version of the recipe:
Grilled Pork with Grilled Sweet-Onion Rhubarb Sauce
1 t. ground coriander
Salt & Pepper
1 pork tenderloin, trimmed
2 T. dark brown sugar
2 T. turbinado sugar
1 bunch of rhubarb, chopped into 1/2" pieces
1/2 large sweet onion, chopped into 1/2" pieces
1/4 c. water
2 T. Olive Tap Passionfruit Balsamic Vinegar
1/4 - 1/2 c. brown sugar
chopped chives for garnish
Heat grill to medium -high.
Rub pork tenderloin with coriander and salt & pepper. Toss rhubarb and onion with dark brown and turbinado sugars in a large bowl and allow to macerate at room temperature.
Oil grill grate on side where you will be cooking the pork, then add pork, sear on both sides, then reduce heat and cook to 145 degrees. Meanwhile, on other side of the grill add the rhubarb and onion to a grill basket and cover grill. Toss or stir the rhubarb mixture every few minutes, cook until tender.
While pork is resting, put the rhubarb mixture in a saucepan (either on grill burner, or stovetop) and add a little water, the vinegar and brown sugar. Simmer until softened and the rhubarb is broken down. Taste and add more sugar if too tart.
|Grilled Pork Tenderloin w/Grilled Rhubarb-Onion Sauce|