Amazing grilled pork tenderloin recipe – the tart, tangy rhubarb barbecue sauce is the perfect companion for the mild, sweet grilled pork.
Total Time: 45 minutes
- 1 pound pork tenderloin
- 2 tablespoons olive oil, divided
- 1/2 cup finely chopped onion
- 1 clove garlic, chopped
- 2 cups chopped rhubarb (about 8 ounces), fresh or frozen
- 1/4 cup water
- 2 tablespoons tomato paste
- 5 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- Place a small pot over medium heat for a minute, then drizzle in 1 tablespoon olive oil.
- Add onion and stir; when it starts to sizzle, reduce the heat to medium-low. Cook for about 5 minutes.
- Add garlic and cook, stirring occasionally, for 2 minutes, until softened and fragrant. Add rhubarb and stir.
- In a cup, stir the water and tomato paste until smooth, and pour into the pan. Add brown sugar, vinegar, Worcestershire, Dijon, chipotle powder, paprika, and 1/2 teaspoon of salt.
- Stir until the mixture starts to boil, and reduce heat to a low simmer. Cook, stirring frequently until the rhubarb is falling apart and the mixture is thickened for about 5 minutes.
- Add more water if it seems too thick to be pourable. Let cool to room temperature while you grill the pork.
Grilled Pork Tenderloin:
- Heat the grill to high.
- Pat the pork dry and rub with remaining olive oil, salt, and pepper.
- Use tongs and paper towels to rub oil on one side of the grill.
- Place the pork on the oiled grate and let cook, undisturbed, for 2 minutes, then carefully turn three times to cook each of the remaining sides for 2 minutes each.
- Turn the heat to low underneath the pork and cook for 4 additional minutes per side. Use an instant-read thermometer to check the internal temperature at the thickest part of the meat.
- When the thermometer reads 160°F, take it off the heat and place it on a clean platter. Let pork stand, loosely covered, for 10 minutes before serving.
- Slice the pork crosswise in 8 slices, place on a warmed serving platter, then pour the rhubarb sauce over the slices. Serve immediately.