Pork Tenderloin Medallions With Rhubarb-Orange Sauce
2 pork tenderloins (about 11/2 pounds total), trimmed of fat
Kosher salt and ground pepper
2 tablespoons extra-virgin olive oil, divided
2 cups thinly sliced rhubarb
2 teaspoons sugar
2 tablespoons minced shallot
1/2 teaspoon minced garlic
1 cup orange juice
1 teaspoon cornstarch
2 teaspoons Dijon mustard
Chopped fresh chives, to garnish
Trim off the thin end piece of each tenderloin. Slice the remaining portion of each tenderloin crosswise into 3/4-inch rounds. You should end up with 18 to 20 pieces, including the 2 thin sections cut from the ends. Season the pork on all sides with salt and pepper.
In a large skillet over medium-high, heat 1 tablespoon of the oil. Working in batches, add the pork to the skillet. Cook, turning to brown on all sides, for about 4 to 5 minutes, or until the pork is just pink at the center (about 145 degrees). Transfer the pork to a plate, cover with foil and let it rest while you prepare the sauce.
Return the skillet to the heat and add the remaining tablespoon of oil, the rhubarb and the sugar. Sauté for 2 minutes. Add the shallots and garlic and cook, stirring, for another minute. Add the orange juice and simmer for 2 minutes.
In a small bowl or glass, whisk the cornstarch with 2 teaspoons water, and add to the simmering broth in a stream, whisking. Return the sauce to a boil, and whisk in the mustard and any juices that have collected on the plate from the pork.
To serve, divide the pork medallions among 6 plates and top with sauce. Garnish with chives. Makes 6 servings.
Per serving: 200 calories, 60 calories from fat (30 percent of total calories), 7 g fat (1.5 g saturated, 0 g trans fats), 75 mg cholesterol, 8 g carbohydrate, 1 g fiber, 2 g sugar, 25 g protein, 420 mg sodium.