Pork Tenderloin with Rhubarb Glaze

Pork Tenderloin with Rhubarb Glaze

adapted from Food Network

The pork is complemented by the sweet tart rhubarb glaze.

If you do not have a sous vide, preheat the oven to 450F, place the tenderloin on a rack in a baking sheet and roast for 10 minutes. Reduce the heat to 325F, baste with glaze. Continue cooking for another 40 minutes, basting 2 more times.

Makes 4 servings                                                      3 WW Blue points / serving

Cooking spray

1/4 cup chopped onion

2 large stalks rhubarb

1/2 cup pomegranate juice

3 Tbsp. sugar substitute

1 1/2 tsp. soy sauce

Pinch red pepper flakes

Montreal Steak Seasoning

Smoked kosher salt, for sprinkling

Fresh mint leave for garnish

1. Season the pork with Montreal Steak seasoning and seal it in a vacuum seal bag.
2. Adjust the sous vide to 149F. 
3. When the water comes to temperature add the bag of pork and cook for 1 1/2 hours.
4. Towards the end of the cooking time, preheat the grill.
5. Sear the pork on all sides coating with the glaze on all sides at each turn.
6. Slice the tenderloin, sprinkle with smoked salt and garnish with mint.

Enjoy!