Gay Cook’s marinated pork tenderloin with rhubarb coulis

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Makes 4 – 5 servings

Rhubarb is flourishing these spring days in my garden. It’s the first food plant ready for harvest. So, I thought you would enjoy this savory coulis (sauce) made with fresh rhubarb and ginger and lightly sweetened with maple syrup. It is much less sweet than when made into a dessert and is delicious served with any meat or poultry.
Rhubarb is a healthy plant minus the leaves that are poisonous but the stalks and the root have been a medicinal food for centuries in China.

One tip if you grow rhubarb at home is to break off the seed stalk that grows in the middle of the plant to grow into flowers. Removing it will help the plant grow stronger.

Marinated Pork Tenderloin

Pork tenderloin should be served slightly pink then the meat is juicy. If you are concerned to trichinosis, this organism if present is destroyed when pork is cooked to an internal temperature of 137ºF (58C)

1 large garlic clove, minced
1 canned jalapeno pepper, finely chopped
1 tbsp (15 ml) lemon juice
½ tsp (2 ml) salt
2 tsp (10 ml) maple syrup
2 tbsp (25 ml) Dijon mustard
1 tbsp (25 mL) vegetable oilº
1 pork tenderloin, about 1 lb (450g)

1. In a bowl, combine garlic, jalapeno, lemon, salt, maple syrup mustard and half the oil. Place meat in plastic bag with marinade to chill 2 hours.

2. Brush barbecue grill or grill pan with remaining oil and heat to medium heat. Grill meat for 20 minutes and meat is slightly firm to finger touch or until meat thermometer registers 160ºF (70ºC). Let meat rest off the heat for 10 minutes before slicing meat diagonally into thin slices.

Rhubarb Ginger Coulis

2 cups (500 ml) fresh or frozen rhubarb, cut into ½-inch (2 cm) pieces
½ medium onion, finely chopped
¼ cup (50 ml) water
1 tbsp (15 ml) minced grated gingerroot – about 1-inch (2.5 cm) root
¼ tsp (1 ml) salt
3 tbsp (45 ml) maple syrup

Combine rhubarb, onion, water, gingerroot, salt and maple syrup in saucepan and cook for 10 – 12 minutes on low-medium heat or until rhubarb is cooked but there is still texture in the coulis

If you have any questions about a recipe or other food question, please email: gay@gaycook.com or phone: 613-728-3253

Photo: © Gay Cook 2012