Cherry-Rhubarb Pork

Treat your family with this tasty pork dish made with rhubarb and flavored with cherries - a perfect dinner that’s ready in just 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 6
 

Ingredients

1
tablespoon cherry flavor 100% juice blend
1
teaspoon cornstarch
2
cups chopped fresh or frozen rhubarb
1
cup cherry flavor 100% juice blend
1
(3.53-oz.) pkg. (about 1/2 cup) dried tart red cherries
2
(3/4-lb.) whole pork tenderloins
1/4
teaspoon salt
1/8
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 GRILL DIRECTIONS: Heat grill. In small bowl, combine 1 tablespoon cherry juice blend and cornstarch; blend well. Set aside.
  • 2 In medium saucepan, combine rhubarb and 1 cup cherry juice blend. Bring to a boil. Reduce heat; cover and simmer about 8 minutes or until rhubarb is very tender.
  • 3 Strain rhubarb; discard pulp, reserving juice. Return juice to saucepan; add cherries. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until slightly thickened. Stir in cornstarch mixture. Bring to a boil. Cook 1 minute or until thickened and bubbly, stirring constantly.
  • 4 Meanwhile, sprinkle pork tenderloins with salt and pepper. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 20 to 25 minutes or until pork is no longer pink in center, turning occasionally and brushing with sauce during last 10 minutes of cooking time. (Pork is done when thermometer inserted in center of tenderloin registers 150 to 160°F.)
  • 5 To serve, bring remaining sauce to a boil. Serve sauce over pork.
  • 1 GRILL DIRECTIONS: Heat grill. In small bowl, combine 1 tablespoon cherry juice blend and cornstarch; blend well. Set aside.
  • 2 In medium saucepan, combine rhubarb and 1 cup cherry juice blend. Bring to a boil. Reduce heat; cover and simmer about 8 minutes or until rhubarb is very tender.
  • 3 Strain rhubarb; discard pulp, reserving juice. Return juice to saucepan; add cherries. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until slightly thickened. Stir in cornstarch mixture. Bring to a boil. Cook 1 minute or until thickened and bubbly, stirring constantly.
  • 4 Meanwhile, sprinkle pork tenderloins with salt and pepper. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 20 to 25 minutes or until pork is no longer pink in center, turning occasionally and brushing with sauce during last 10 minutes of cooking time. (Pork is done when thermometer inserted in center of tenderloin registers 150 to 160°F.)
  • 5 To serve, bring remaining sauce to a boil. Serve sauce over pork.

EXPERT TIPS

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Expert Tips

To broil, place pork tenderloins on broiler pan; broil 4 to 6 inches from heat using times above as a guide.

Cooked to a doneness of 150 to 160°F., pork tenderloin is still light pink in the center. Not only is pork perfectly safe to eat at that doneness, it’s wonderfully tender and juicy.

Dried cherries may be found in the baking or snack sections of the grocery store. They are often also found in the bulk bins.

One-half cup of fresh or thawed frozen tart cherries may be used in place of the dried cherries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
65mg
65%;
Sodium
140mg
140%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
  Sugars
14g
14%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Fruit; 1 1/2 Other Carbohydrate; 3 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.