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Roasted Pork Tenderloin with Rhubarb BBQ Sauce

Roasted Pork Tenderloin with Rhubarb BBQ Sauce

In this pork tenderloin recipe, rhubarb cooks with ketchup and cider vinegar to make a tangy, healthy barbecue sauce. If you’re lucky enough to have a lot of rhubarb, make a double or even a triple batch of the rhubarb sauce recipe and freeze it for later in the summer. It tastes great with grilled chicken and beef too.


  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups sliced rhubarb, fresh or frozen (thawed)
  • ¼ cup ketchup
  • ¼ cup packed light brown sugar
  • 1 tablespoon cider vinegar
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon freshly ground pepper, divided
  • 1 1-pound pork tenderloin, trimmed
  • ¼ teaspoon salt


  • Preheat oven to 425°F.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire and ¼ teaspoon pepper; stir to combine. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes. Cover and remove from heat.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with salt and the remaining ¼ teaspoon pepper; add to the skillet and cook until browned on all sides, about 4 minutes.
  • Transfer the skillet to the oven. Roast the pork until an instant-read thermometer inserted into the thickest part registers 145°F, 12 to 15 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes. Slice and serve with the sauce.


  • Cover and refrigerate the sauce (Step 2) for up to 3 days or freeze for up to 3 months.

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 25 minutes
TOTAL TIME 40 minutes


Per serving 288 Calories
Total Fat 10 g
Saturated Fat 2 g
Mono Saturated Fat 6 g
Cholesterol 74 mg
Sodium 395 mg
Fiber 2 g
Protein 25 g
Potassium 775 mg
Added Sugars 16 g
Total Sugars 19 g
Calcium 86 mg
Chromium 1 mcg
Folate 11 mcg
Omega-6 1 g
Vitamin B12 1 mcg
Vitamin E 2 mg
Zinc 2 mg
Vitamin B3 8 mg
Carbohydrate Servings 1 ½

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