Best 8 Roast Pork Tenderloin Wstrawberry Rhubarb Sauce Recipes

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Prepare to tantalize your taste buds with a culinary journey like no other. Our succulent Roast Pork Tenderloin, masterfully paired with a vibrant Strawberry Rhubarb Sauce, takes center stage in this delectable dish. The tenderloin, carefully seasoned and roasted to perfection, exudes an aroma that will awaken your senses. Meanwhile, the sauce, a harmonious blend of sweet strawberries and tangy rhubarb, adds a layer of complexity that will leave you craving more.

But that's not all! This article is a treasure trove of culinary delights, featuring a diverse collection of recipes that cater to every palate. Whether you're a seasoned chef or just starting your culinary adventure, you'll find something to satisfy your cravings. From the classic elegance of Beef Wellington to the rustic charm of Chicken and Dumplings, each recipe is a testament to the art of cooking.

Indulge in the richness of Beef Wellington, where tenderloin wrapped in flaky puff pastry creates a symphony of flavors. Experience the comforting warmth of Chicken and Dumplings, a dish that embodies the essence of home cooking. Delight in the freshness of Summer Vegetable Pasta, a vibrant medley of seasonal vegetables tossed in a light and flavorful sauce. And for those with a sweet tooth, the Chocolate Lava Cakes will transport you to dessert heaven.

With detailed instructions and captivating food photography, this article is your ultimate guide to creating culinary masterpieces. So, gather your ingredients, ignite your passion for cooking, and embark on a culinary adventure that will leave you and your loved ones utterly enchanted.

Here are our top 8 tried and tested recipes!

DIJON-RUBBED PORK WITH RHUBARB SAUCE



Dijon-Rubbed Pork with Rhubarb Sauce image

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company-it makes a memorable meal. -Marilyn Rodriguez, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
6 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
SAUCE:
3 cups sliced fresh or frozen rhubarb
1/3 cup orange juice
1/3 cup sugar
1 tablespoon cider vinegar

Steps:

  • Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 308mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY



Pork Loin with Strawberry-Rhubarb Chutney image

I love strawberry rhubarb pie, so I thought the same flavor combination could work as a chutney-and it does! It makes a delicious and festive accompaniment to a succulent pork roast. The chutney can be made a day ahead and kept in the refrigerator. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings (1-3/4 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/2 cup sugar
1/4 cup red wine vinegar
1 cinnamon stick (3 inches)
1/2 teaspoon grated lemon zest
2-1/4 cups chopped fresh or frozen rhubarb
2/3 cup sliced fresh strawberries
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes., Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes., Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.

Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

ROAST PORK TENDERLOIN W/STRAWBERRY-RHUBARB SAUCE RECIPE - (4.3/5)



Roast Pork Tenderloin w/Strawberry-Rhubarb Sauce Recipe - (4.3/5) image

Provided by tammy1365

Number Of Ingredients 19

FOR THE SAUCE, HEAT:
1 1 1 Tbsp. canola oil
1 1 1 cup diced onion
1 1 1 Tbsp. each minced fresh
ginger and garlic
STIR IN:
2 2 1/2-inch cups 1/2-inch pieces fresh or frozen rhubarb (8 oz.)
1/4 1/4 1/4 cup packed brown sugar
1/4 1/4 1/4 cup ketchup
3 3 3 Tbsp. strawberry jam
2 2 2 Tbsp. each low-sodium soy sauce, balsamic vinegar, and molasses
1 1 1 Tbsp. Dijon mustard
1/2 1/2 1/2 tsp. red pepper flakes
to and black pepper to taste
FOR THE TENDERLOIN, BROWN:
1 1 1 Ib. pork tenderloin, trimmed,
1/2 with 1/2 tsp. each
kosher salt and black pepper
1 1 1 Tbsp. canola oil

Steps:

  • Preheat oven to 450°. For the sauce, heat 1 Tbsp. oil in a large saucepan over medium-high. Add onion and cook until soft, about 5 minutes. Add ginger and garlic; cook until fragrant, 1 minute. Stir in rhubarb, brown sugar, ketchup, jam, soy sauce, vinegar, molasses, Dijon, and pepper flakes; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until rhubarb is tender and sauce thickens, 10-15 minutes. Season sauce with salt and pepper. Reserve 1/2 cup sauce for basting; set remaining sauce aside. For the tenderloin, brown pork in 1 Tbsp. oil in a large skillet over medium-high heat, 6-8 minutes. Baste pork with l/4 cup sauce and transfer to the oven; roast minutes. Flip pork; coat with 1/4 cup more sauce. Roast pork 7-8 minutes more, or until an instant-read thermometer inserted into center registers 145°. Let pork rest 10 minutes, then serve with remaining sauce.

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY



Pork Tenderloin with Spiced Rhubarb Chutney image

The chutney also works well as an accompaniment to chicken, duck or lamb.

Categories     Ginger     Roast     Pork Tenderloin     Rhubarb     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Pork
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs

Steps:

  • For chutney:
  • Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
  • For pork:
  • Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS



Pork Tenderloin with Spicy Rhubarb Glaze and Grilled Spring Onions image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h10m

Yield 2 to 3 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
1/4 cup finely chopped onion
2 rhubarb stalks, thinly sliced
1/2 cup pomegranate juice
1/4 cup honey
1 teaspoon soy sauce
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
6 small spring onions or scallions, trimmed and halved lengthwise, plus 1/4 cup thinly sliced scallion greens
2 tablespoons extra-virgin olive oil
Smoked flakey salt, for sprinkling
One 1 1/4-pound pork tenderloin
1/4 cup whole almonds, coarsely chopped
Fresh mint leaves, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
  • Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
  • Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
  • Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
  • Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.

CRISPY FENNEL-ROLLED ROAST PORK WITH RHUBARB SAUCE



Crispy fennel-rolled roast pork with rhubarb sauce image

Serve with rhubarb sauce for a tangy accompaniment to the crispy, salty joint of roast pork. The sharpness of the rhubarb really cuts through the richness of the meat

Provided by Esther Clark

Categories     Dinner

Time 2h40m

Number Of Ingredients 11

2.5kg boneless pork loin, skin and fat on, butterflied (ask your butcher)
1½ tbsp fennel seeds, crushed
1½ tbsp coriander seeds, crushed
4 lemon thyme sprigs, leaves only
2 large garlic cloves, crushed
2 tbsp olive oil
dauphinoise potatoes and green vegetables, to serve
300g forced rhubarb, cut into 4cm pieces
3 tbsp light brown soft sugar
1 orange, juiced
1 bay leaf

Steps:

  • Lay the pork skin-side up and score the skin using a sharp knife in 2cm intervals. Turn over. Using a pestle and mortar, grind the fennel and coriander seeds, lemon thyme, garlic and ½ tbsp salt to a rough paste, then spread over the flesh-side of the pork. Roll the meat up tightly from the longest end, then tie together using butcher's string in 1cm intervals. Rub the outside of the pork with 1 tbsp salt and chill overnight or for at least 6 hrs.
  • Heat the oven to 220C/200C fan/gas 8. Put the pork in a roasting tin, drizzle over the oil and roast for 30 mins. After this time, reduce the temperature to 190C/170C fan/gas 7 and cook for 1 hr 30 mins, then remove from the oven and rest, covered in foil, for 30 mins.
  • Meanwhile, make the sauce. Tip the rhubarb, sugar, orange juice, bay and a pinch of salt into a pan. Simmer gently for 10-15 mins, or until the rhubarb has broken down with some chunkier bits.
  • Slice the pork with a sharp serrated knife (a bread knife works well) and serve with the rhubarb sauce, dauphinoise potatoes, greens or purple sprouting broccoli.

Nutrition Facts : Calories 565 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 3.1 milligram of sodium

PORK TENDERLOIN WITH RHUBARB-CURRANT CHUTNEY



Pork Tenderloin with Rhubarb-Currant Chutney image

Categories     Pork     Currant     Pork Tenderloin     Summer     Grill/Barbecue     Rhubarb     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup (packed) dark brown sugar
1/3 cup apple cider vinegar
2 tablespoons water
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons grated lemon peel
1 cinnamon stick
2 cups 1/2-inch pieces fresh rhubarb
1/2 cup dried currants
2 1-pound pork tenderloins
1 tablespoon vegetable oil

Steps:

  • Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt. (Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.)
  • Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally, about 20 minutes. Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices. Serve with chutney.

PORK TENDERLOIN WITH SWEET ONION-RHUBARB SAUCE



Pork Tenderloin With Sweet Onion-Rhubarb Sauce image

Found this recipe in EatingWell June 2007 issue. I have made this twice already and it is oh so good! My husband who SWORE he hated Rhubarb absolutely loved this recipe! The Onion-Rhubarb sauce also tastes very good over fresh steamed Green Beans. A Strawberry-Rhubarb pie for dessert will top it off nicely!

Provided by CrazyInMaine

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 teaspoons extra virgin olive oil, divided
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt, divided
1/4 teaspoon fresh ground pepper
1 -1 1/4 lb pork tenderloin, trimmed
1 large sweet onion, sliced
2 -4 tablespoons water
2 cups diced rhubarb
1/4 cup red wine vinegar
1/4 cup brown sugar
1/4 cup minced fresh chives

Steps:

  • Preheat oven to 450 degrees F.
  • Mix 1 teaspoons oil, coriander, 1/2 teaspoons salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 TSP oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until and instant-read thermometer registers 145 Degrees F, 15 to 17 minutes. Let rest 5 minutes before slicing.
  • Meanwhile, heat the remaining 2 TSPS. oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoons salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 TBSPS. water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoons at a time, if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.

Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 2, Cholesterol 73.7, Sodium 504.6, Carbohydrate 20.4, Fiber 2.1, Sugar 15.7, Protein 24.6

Tips:

  • For the most tender and juicy pork tenderloin, cook it to an internal temperature of 145°F (63°C) as measured with a meat thermometer.
  • If you don't have a meat thermometer, you can also cook the pork tenderloin until the juices run clear when pierced with a knife.
  • Let the pork tenderloin rest for 10 minutes before slicing and serving. This will help the juices redistribute and make the meat even more tender.
  • The strawberry-rhubarb sauce is a great way to add a sweet and tangy flavor to the pork tenderloin. If you don't have any fresh strawberries or rhubarb, you can use frozen or canned fruit.
  • Serve the pork tenderloin with your favorite sides, such as roasted potatoes, rice, or pasta.

Conclusion:

Roast pork tenderloin with strawberry-rhubarb sauce is a delicious and easy-to-make meal that is perfect for any occasion. The pork tenderloin is cooked to perfection and the strawberry-rhubarb sauce adds a sweet and tangy flavor that is sure to please everyone. Whether you are cooking for a special occasion or just a weeknight dinner, this recipe is sure to be a hit.

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