Recipe modified from http://www.eatingwell.com/recipes/roast_pork_with_sweet_onion_rhubarb_sauce.html Makes 4 servings

Ingredients

• NUTRITION FACTS
  Per serving
  Calories 289	% Daily Value*
  Total Fat 9 g	14 %
  Saturated Fat 2 g	10 %
  Monounsaturated Fat 5 g	-
  Polyunsaturated Fat 1 g	-
  Trans Fat 0 g	-
  Cholesterol 83 mg	28 %
  Sodium 358 mg	15 %
  Potassium 790 mg	23 %
  Carbohydrates 22 g	7 %
  Dietary Fiber 2 g	8 %
  Sugars 18 g	-
  Protein 28 g	56 %
  Vitamin A	1 %
  Vitamin C	17 %
  Calcium	9 %
  Iron	12 %
  * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

  4 teaspoons extra-virgin olive oil, divided
• 1-1/2 teaspoons ground coriander
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon ground pepper
• 1-1¼ pounds pork tenderloin, trimmed
• 1 large sweet onion, sliced
• 2-4 tablespoons water
• 2 cups diced rhubarb
• 1/4 cup red wine vinegar
• 1/4 cup brown sugar

Directions

1. Preheat oven to 450°F.
2. Mix one teaspoon oil, coriander, one-half teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat one teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, five to seven minutes. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145°F, about 15 to 17 minutes. Let rest five minutes before slicing.
3. Meanwhile, heat the remaining two teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining one-half teaspoon salt; cook, stirring occasionally, until browned, seven to eight minutes. Add two tablespoons water; continue cooking, stirring often, until the onion is soft, five to seven minutes more, adding water one tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about five minutes. Spoon the sauce over the sliced pork and serve.