Savory + Sweet: Pork Tenderloin with Onion-Rhubarb Jam

jwa snacks on bread while I document the food…

This is a recipe based on one in the new issue of Eating Well, a magazine that I eagerly await each time it comes out (every other month?) I changed the cardamom to thyme, cooked the onions and rhubarb longer, subbed balsamic for the red wine vinegar and lowered the oven temperature. Why? Well, why not! Actually, I really like the way thyme tastes with fruit, as well as pork, so I thought it would be good here. And I love balsamic vinegar, so I opted for it here. Let’s see, I cooked the pork at a lower temperature just because 450 seemed high to me — but I could be wrong about that one.

The verdict? I think it turned out wonderfully this way. Especially with green beans and goat cheese mashed potatoes on the side. The onion, rhubarb, vinegar and brown sugar cook down to make this sweet and tangy jam (thicker than a sauce!), that was just great on the pork. And giving it more time to cook, lets it ll break down and combine a bit more.

Pork Tenderloin with Onion-Rhubarb Jam
2 tbsp extra-virgin olive oil, divided
1 tsp dried thyme
2 tsp kosher salt, divided
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds pork tenderloin, trimmed
1 large sweet onion, sliced
2-4 tbsp water
2 cups diced rhubarb
1/4 cup balsamic vinegar
1/4 cup brown sugar
Optional: 1 tbsp chopped, fresh thyme for garnish

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until browned, 10-12 minutes. Add a tablespoon of water if needed to prevent burning. I didn’t need to, but if you do, add it.

Continue cooking, stirring often, until the onion is very soft and browner, 5 to 7 minutes more. Stir in rhubarb, vinegar, 2 tablespoons of water and brown sugar and cook, stirring often, until the rhubarb has broken down, about 10-12 minutes. Again, add a tablespoon of water if it gets too thick or starts to burn). Turn off the heat, cover and set aside.

Preheat oven to 400 degrees. Mix 1 tbsp oil, thyme, 1 teaspoon salt and pepper in a small bowl. Rub the mixture into pork.

Heat the remaining tablespoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, about 5 minutes. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145-150 degrees, about 15 to 17 minutes (but start checking after 10 minutes).

Turn heat on low and reheat jam. Let the pork rest 5 minutes before slicing.

Serve the pork with the onion rhubarb jam. Garnish with fresh thyme.