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PORK TENDERLOIN MEDALLIONS WITH RHUBARB-ORANGE SAUCE

MAKES 6 SERVINGS

2 pork tenderloins (about 1 1/2 pounds total), trimmed of fat

Kosher salt and ground black 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

2 teaspoons water

1 teaspoon cornstarch

2 teaspoons Dijon mustard

Chopped fresh chives, to garnish

Trim off the thin end piece of each tenderloin, cutting off about a 3-inch section. Slice the remaining portion of each tenderloin crosswise into 3/4-inch rounds. You should end up with about 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. Saute 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 together the water and cornstarch, then add to the simmering broth in a stream, whisking. Return the sauce to a boil, then whisk in the mustard and any juices that have collected on the plate from the pork.

To serve, divide the pork medallions between 6 plates, then top with some of the sauce. Garnish with chives.

Sara Moulton, AP



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