dish
Roast Pork Loin with Rhubarb Sauce and Onion Relish

4
Serves
380
Calories
16
Nutrients
19
Vitamins

Ingredients

1 large yellow onion
1 large red onion
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 cup balsamic vinegar
2 teaspoons minced, fresh herbs (thyme, rosemary or tarragon)
2/3 cup dry white wine
3/4 cup rhubarb sliced, 1/4" thick
1/4 cup sugar
1/4 cup water

Cooking Instructions

For the onion relish:

1. Preheat the grill to medium-high heat.

2. Peel and slice the onions 1/2" thick. Rub the onion slices (trying to keep them intact) with the olive oil and sprinkle with salt and pepper.

3. Grill the onions until they are lightly charred and cooked through, about 3 to 4 minutes per side.

4. When the onions are cool enough to handle, chop them roughly and put then in a bowl. Add the balsamic vinegar. (This can be stored in the refrigerator for up to 1 week.)

For the roast pork loin:

1. Preheat the oven to 350°F.

2. Place the pork loin in a roasting pan and sprinkle with the herbs, salt and pepper.

3. Pour the wine into the bottom of the pan and baste occasionally. Roast the pork for about 1 1/2 hours until a meat thermometer reads 160°F.

4. Let the meat rest about 15 minutes before slicing.

For the rhubarb sauce:

1. While the roast is cooking, place all the ingredients for the rhubarb sauce in a pot. Cook, uncovered, over medium heat until the rhubarb is completely soft and falling apart. Keep warm over low heat.

To assemble, place about 1/4 cup of onion relish in the center of a warmed plate. Place several slices of pork on the onions and top with rhubarb sauce.

Serving Size: about 6 ounces of meat with relish and sauce

Nutrition Information

Number of Servings: 4
Calories
380
Protein
44 g
Total Carbohydrate
21 g
Dietary Fiber
1 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
18 g
Total Fat
12 g
Saturated Fat
4 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
109 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
48 %
Percent Calories from Carbohydrate
22 %
Percent Calories from Fat
30 %
Vitamin A
44 IU
Vitamin B1- Thiamin
2 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
10 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
8 mcg
Vitamin C
6 mg
Vitamin D
24 IU
Folate
26 mcg
Vitamin E
1 IU
Vitamin K
1 mcg
Pantothenic Acid
2 mg
Calcium
82 mg
Iron
2 mg
Phosphorus
449 mg
Potassium
1004 mg
Sodium
389 mg
Zinc
3 mg