Pork Tenderloin with Rhubarb Sauce

Home for Dinner
Lucy Waverman
Like her enourmously popular Dinner Tonight $24.95, Lucy Waverman's latest book is awash in both the common and the familiar. Flip through the book and discover that even the ubiquitous zucchini can be exciting again. With a nod to the slow food movement, a dash of the Middle East, a pinch of India, Waverman translates the trends without frightening off the timid cook. 218 pp. $29.95. Recipe: Pork Tenderloin with Rhubarb Sauce.

serves 4

1 tbsp olive
1/2 tsp dried rosemary
salt and freshly ground pepper to taste
1 1/2 lb pork tenderloin
2 cups chopped rhubarb
1/2 cup red wine
1/3 cup granulated sugar
1/4 cup Dijon mustard

Preheat oven to 400 F.

Combine oil, rosemary, salt and pepper. Rub over pork.

Heat oven proof skillet on medium heat. Add pork and brown on all sides, about 5 minutes in total.

Transfer skillet to oven and bake for 15 minutes or until pork is just cooked through.

Remove pork from skillet and keep warm. Add rhubarb, wine, sugar and mustard to skillet. Bring to boil, reduce heat and simmer for 5 - 7 minutes or until thickened.
Slice pork and serve with rhubarb sauce.

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Please note that all prices are in Canadian dollars, and are subject to change without notice.

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