FOR THE RHUBARB SAUCE
Place the rhubarb, sugar, honey and water in a heavy saucepan and bring to a boil.
Stir to blend, lower the heat and simmer, covered, for 15 to 20 minutes until the rhubarb is tender.
Transfer the rhubarb to serving bowl and chill.
FOR THE TENDERLOIN
Trim the pork of all fat and sinew.
Mash sage, fennel, salt, pepper, mustard and olive oil into a paste and rub the mixture over the tenderloin.
Place meat on a sheet pan and leave at room temperature for 30 minutes to marinate.
Preheat grill to medium-high
Grill the pork for about 20 minutes, turning on all sides to brown evenly.
Test for doneness by inserting thermometer into the thickest part, it should read 150 to 155 F.
Remove from the hear and let rest 5 minutes.
Slide and serve on a bed of watercress with rhubarb sauce on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (492g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 106 (23%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 89.3mg||3 %|
|Potassium 475.3mg||13 %|
|Total Carbohydrate 91.1g||27 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 87.9g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 459
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