Ingredients
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4 teaspoons extra-virgin olive oil, divided
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1 ½ teaspoons ground coriander
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1 teaspoon kosher salt, divided
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¼ teaspoon freshly ground pepper
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1-1 1/4 pounds pork tenderloin, trimmed
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1 large sweet onion, sliced
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2-4 tablespoons water
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2 cups diced rhubarb
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¼ cup red-wine vinegar
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¼ cup brown sugar
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¼ cup minced fresh chives
Directions
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Preheat oven to 450 degrees F.
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Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon 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 an instant-read thermometer registers 145 degrees F, 15 to 17 minutes. Let rest 5 minutes before slicing.
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Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon 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.
