Skip to Content
Menu

Cherry-Rhubarb Pork

  • Save Recipe
  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
By Pillsbury Kitchens
Updated Feb 18, 2011
  • Save
  • Shop
  • Share
  • Keep Screen On

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    To broil, place pork tenderloins on broiler pan; broil 4 to 6 inches from heat using times above as a guide.
  • tip 2
    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.
  • tip 3
    Dried cherries may be found in the baking or snack sections of the grocery store. They are often also found in the bulk bins.
  • tip 4
    One-half cup of fresh or thawed frozen tart cherries may be used in place of the dried cherries.

Nutrition Information

220 Calories, 4g Total Fat, 25g Protein, 21g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
65mg
22%
Sodium
140mg
6%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
8%
Sugars
14g
Protein
25g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
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.
© 2024 ®/TM General Mills All Rights Reserved