Dinner Tonight: Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey

Name: Dinner Tonight: Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Bosc pear, diced (1/4-inch); 1 Tbsp butter; 118 milliliters chicken broth, or water; 1 clove garlic, smashed; 2 Tbsps light honey; 2 Tbsps olive oil; 680 grams pork tenderloin, seasoned with salt and pepper; 237 milliliters diced (1/4-inch) rhubarb; 3 sprigs rosemary; 118 milliliters wheat beer

You can never have too many main course recipes, so give Dinner Tonight: Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey a try. This recipe serves 4. Watching your figure? This gluten free recipe has 343 calories, 36g of protein, and 14g of fat per serving. Mother's Day will be even more special with this recipe. A mixture of chicken broth, bosc pear, pork tenderloin, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

Preheat the oven to 375°F.

Equipment you will use

Oven

Heat an ovenproof sauté pan over medium-high heat.

Equipment you will use

Frying Pan

Add the olive oil to the hot pan, followed by the pork, cut into 2 pieces if necessary. Brown well on all sides, then tuck 2 rosemary sprigs underneath the meat, transfer to the oven and continue cooking until the internal temperature of the pork at its thickest point reaches 140°F, 10 to 20 minutes.

Ingredients you will need

Olive Oil

Rosemary

Meat

Pork

Equipment you will use

Oven

Frying Pan

Remove the pork from the oven, transfer to a serving plate and tent with foil. Discard the rosemary.

Ingredients you will need

Rosemary

Pork

Equipment you will use

Aluminum Foil

Oven

Place the sauté pan over medium heat and add the garlic, rhubarb, pear and remaining rosemary sprig. Sauté until the rhubarb begins to soften, 5 to 7 minutes. Season lightly.

Ingredients you will need

Rosemary

Rhubarb

Garlic

Pear

Equipment you will use

Frying Pan

Pour in the beer and broth/water and reduce by half, 5 to 7 minutes. Stir in the honey and butter, then press the sauce though a fine-mesh sieve.

Ingredients you will need

Butter

Broth

Honey

Sauce

Water

Beer

Equipment you will use

Sieve

Slice the pork and serve with the rhubarb sauce.

Ingredients you will need

Rhubarb

Sauce

Pork

Equipment

Ingredients

Servings:

Bosc pear, diced (1/4-inch)1Tbsp

butter 118milliliters

chicken broth, or water 1clove

garlic, smashed 2Tbsps

light honey 2Tbsps

olive oil 680grams

pork tenderloin, seasoned with salt and pepper 237milliliters

diced (1/4-inch) rhubarb 3sprigs

rosemary 118milliliters

wheat beer

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Sur de los Andes Malbec. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 10 dollars per bottle.