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Monday, March 18, 2024
March 18, 2024

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Sauce will convince you rhubarb’s not just for dessert

The Columbian
Published:

Rhubarb holds a special place in my family’s history. Growing up in Minnesota, I waited each winter for the thaw to finally come and my grandmother’s row of proud rhubarb plants to sprout at the head of her garden plot. As soon as the stalks turned a rosy pink, we grandkids would beg grandma to make her special rhubarb crisp – a dish that showcased the vegetable mixed with oats and hefty doses of white and brown sugar.

Like many people, I never imagined using rhubarb other than as a component in pies and other desserts. Boy, had I been missing out. This sauce recipe, from fellow Minnesota native Corrine Kozlak, proves rhubarb’s versatility. In addition to its bold, sweet flavor and easy execution, it also has the advantage of pleasing even the most picky meat eaters, including my 4-year-old daughter. I think grandma would be proud to see her favorite spring vegetable used in a new, delicious way.


Pork tenderloin with rhubarb sauce

Prep: 15 minutes Cook: 25 minutes Makes: 4 servings

Adapted from a recipe by Chicago food stylist Corrine Kozlak.

2 pounds pork tenderloin

1/2 cup bottled teriyaki sauce

3 tablespoons olive oil

1 cup rhubarb (2 to 3 stalks), finely chopped

1/4 cup sweet onion, minced

1/3 cup pomegranate or tart cherry juice

1 tablespoon apple cider vinegar

1/2 cup apricot preserves

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Put tenderloins in a zip-close, plastic food-storage bag; pour in the teriyaki sauce. Squeeze out the air; seal. Marinate at room temperature, 20 minutes.

Remove tenderloins from marinade, discarding marinade. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the tenderloins. Cook, turning, to brown all sides, 5 minutes. Transfer to a hot grill or roasting pan in a 350 degree oven; cook until internal temperature reaches 150-160 degrees, about 20 minutes.

Meanwhile, saute rhubarb and onion in remaining 2 tablespoons olive oil in the same skillet until tender, about 5 minutes. Add juice and vinegar, scraping up browned bits from the bottom of the pan and incorporating them into the sauce. Melt preserves into sauce mixture, stirring to combine. Season with the salt and pepper. Cook to reduce sauce to desired consistency. Makes about 1 cup sauce.

Serve the tenderloins, sliced, topped with plenty of sauce.

Nutrition information per serving: 549 calories, 24 g fat, 6 g saturated fat, 155 mg cholesterol, 32 g carbohydrates, 50 g protein, 572 mg sodium, 1 g fiber

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