- Prep time:
- 20-30 minutes
- Cook time:
- 15-20 minutes
- 3-4 servings
3 out of 5
For a savory way to enjoy rhubarb, balance decadent pork tenderloin with sweet potatoes and the sour green apple flavor of rhubarb two ways.
- 4 stalks rhubarb
- 2 Granny Smith apples
- ¾ cup apple cider vinegar
- 1 tablespoon mixed peppercorns
- ½ teaspoon mustard seeds
- ¾ cup sugar
- 1 tablespoon chiffonade parsley
- 1 sweet potato (12 ounces), 1-inch diced
- 4 ounces heavy cream
- 4 ounces milk
- 1½ pounds pork tenderloin
- 1 tablespoon salt
- 1 tablespoon coarse ground fennel
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup chicken stock
- 2 ounces butter
Wash and trim any leaves from the rhubarb stalks. Julienne 1 stalk and place in a container. Halve remaining stalks lengthwise and cut into 2-inch pieces. Peel apples and cut into wedges.
Combine vinegar, peppercorns, mustard seeds and sugar in a small sauce pot and bring to a boil. Pour the hot pickling liquid over the julienned rhubarb and cover. Let cool to room temperature, then toss pickled rhubarb with parsley and set aside.
Preheat oven to 400ºF.
In a small sauce pot with a lid, add sweet potato, heavy cream and milk. Bring to a gentle simmer, cover and cook over low heat until sweet potato is very tender. When tender, remove sweet potato from the liquid and pass through a food mill. Hold warm until ready to serve.
While sweet potatoes are cooking, trim any excess fat and silver skin from the pork tenderloin. Season with salt, black pepper and ground fennel.
Heat an oven-safe sauté pan to medium-high heat. Add vegetable oil and sear tenderloin on all sides until well-browned. Place pan in the oven and cook approximately 8-12 minutes, or until pork reaches an internal temperature of 145ºF for medium rare. Turn the tenderloin over halfway through for even cooking. When pork has reached the desired degree of doneness, remove from the pan and allow to rest 7-10 minutes before carving.
Add apples and remaining rhubarb to the same pan the pork was cooked in and quickly sear over medium-heat until just browned. When cooked, transfer apples and rhubarb to a serving plate and set aside.
Add chicken stock to the same pan and bring to a boil. Reduce by half, then whisk in butter.
Slice pork tenderloin into medallions and serve on a bed of apples and roasted rhubarb beside the mashed sweet potatoes. Top with pan sauce and finish with pickled rhubarb and parsley.