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    Dinner

    Grilled Pork Tenderloin with Rhubarb Sauce

    Dinner
    Pork
    Weeknight
    ​

    6 servings

    porcje

    45 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    2 pounds rhubarb cut into 1 inch pieces

    1 cup sugar

    1/4 cup honey

    1/2 cup water

    3 pounds pork tenerloin

    1 tablespoon rubbed (ground) sage

    2 teaspoons ground fennel

    1 tablespoon kosher salt

    1 teaspoon caynenne pepper

    1 tablespoon Dijon mustard

    1/3 cup olive oil

    1 bunch watercress rinsed and dried, stems removed

    Wskazówki

    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 serving bowl and chill.

    FOR THE TENDERLOIN

    Trim the pork of all fat and sinew.

    Mash sage, fennel, salt, pepper, mustard and olive oil into a paste and rub the mixture over the tenderloin.

    Place meat on a sheet pan and leave at room temperature for 30 minutes to marinate.

    Preheat grill to medium-high

    Grill the pork for about 20 minutes, turning on all sides to brown evenly.

    Test for doneness by inserting thermometer into the thickest part, it should read 150 to 155 F.

    Remove from the hear and let rest 5 minutes.

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

    Wartości Odżywcze

    Wielkość Porcji

    1 1 Serving (492g)

    Kalorie

    459

    Tłuszcz Całkowity

    11.8067954687857 g

    Tłuszcz Nasycony

    1.65365854090275 g

    Tłuszcz Nienasycony

    -

    Tłuszcz Trans

    0.351142215527179 g

    Cholesterol

    0 mg

    Sód

    89.2873149331541 mg

    Węglowodany Całkowite

    91.1089940878839 g

    Błonnik Pokarmowy

    3.18443469947506 g

    Cukry Całkowite

    87.9245593884088 g

    Białko

    1.7277440543727 g

    6 servings

    porcje

    45 minutes

    całkowity czas
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    Składniki

    2 pounds rhubarb cut into 1 inch pieces

    1 cup sugar

    1/4 cup honey

    1/2 cup water

    3 pounds pork tenerloin

    1 tablespoon rubbed (ground) sage

    2 teaspoons ground fennel

    1 tablespoon kosher salt

    1 teaspoon caynenne pepper

    1 tablespoon Dijon mustard

    1/3 cup olive oil

    1 bunch watercress rinsed and dried, stems removed

    Wskazówki

    1

    FOR THE RHUBARB SAUCE

    2

    Place the rhubarb, sugar, honey and water in a heavy saucepan and bring to a boil.

    3

    Stir to blend, lower the heat and simmer, covered, for 15 to 20 minutes until the rhubarb is tender.

    4

    Transfer the rhubarb to serving bowl and chill.

    5

    FOR THE TENDERLOIN

    6

    Trim the pork of all fat and sinew.

    7

    Mash sage, fennel, salt, pepper, mustard and olive oil into a paste and rub the mixture over the tenderloin.

    8

    Place meat on a sheet pan and leave at room temperature for 30 minutes to marinate.

    9

    Preheat grill to medium-high

    10

    Grill the pork for about 20 minutes, turning on all sides to brown evenly.

    11

    Test for doneness by inserting thermometer into the thickest part, it should read 150 to 155 F.

    12

    Remove from the hear and let rest 5 minutes.

    13

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