Grilled Pork Tenderloin with Rhubarb Sauce

• servings: 6 servings
• total time: 45 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 1 1 Serving (492g)
• Calories: 459
• Total Fat: 11.8067954687857 g
• Saturated Fat: 1.65365854090275 g
• Trans Fat: 0.351142215527179 g
• Cholesterol: 0 mg
• Sodium: 89.2873149331541 mg
• Total Carbohydrate: 91.1089940878839 g
• Dietary Fiber: 3.18443469947506 g
• Total Sugars: 87.9245593884088 g
• Protein: 1.7277440543727 g