Recipe

Balsamic Glazed Pork Tenderloin With Rhubarb-cherry Sauce Recipe

	Merlin / All my dishes 1 year, 6 months ago Pork. Fruit. Rhubarb. Vinegar. Smoke. Who could ask for anything more? Prep:8m Cook:40m Servings:4	Merlin
	ez and zesty grilled pork

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Fans

jenniferby

lunasea

minitindel

kidaria

Ingredients

2 ½ lbs pork tenderloin

4 T. balsamic vinegar

6 T. olive oil

1 t. crushed garlic

salt & pepper

½ cup dried cherries

1 onion chopped

2 cups chopped rhubarb

½ t. nutmeg

3 T. sugar or sweetener to taste.

Directions

Mix 3 T. balsamic, 4 T. olive oil and crushed garlic. Rinse pork and pat dry. Rub pork and season with salt and black pepper. Refrigerate for 8 hours.

1 hour before grilling, reconstitute cherries with 1.4 cup warm water and 1 T. balsamic. Bring out pork and bring to room temperature.

Grill pork on indirect heat to medium rare. Let rest 10 minutes while making sauce.

Saute onions and rhubarb in oil until soft. Add cherries with water, sugar and nutmeg. Cook until a bit caramelized. Add salt and pepper to taste.

Slice pork and serve with sauce.

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