Roast Pork Loin with Rhubarb Sauce and Onion Relish

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes

For the onion relish:
1 large yellow onion
1 large red onion
1 1/2 teaspoons olive oil
1/4 teaspoon salt
freshly ground black pepper
1/4 cup balsamic vinegar

For the roast pork loin:
1 boneless pork loin, about 1 3/4 pounds
salt to taste
freshly ground black pepper
2 teaspoons minced, fresh herbs (thyme, rosemary or tarragon)
2/3 cup dry white wine

For the rhubarb sauce:
3/4 cup rhubarb sliced, 1/4" thick
1/4 cup sugar
1/4 cup water

For the onion relish: Preheat the grill to medium-high heat. Peel and
slice the onions 1/2" thick. Rub the onion slices (trying to keep them
intact) with the olive oil and sprinkle with salt and pepper. Grill the
onions until they are lightly charred and cooked through, about 3 to 4
minutes per side. When the onions are cool enough to handle, chop them
roughly and put then in a bowl. Add the balsamic vinegar.

For the roast pork loin: Preheat the oven to 350 F. Place the pork loin in
a roasting pan and sprinkle with the herbs, salt and pepper. Pour the wine
into the bottom of the pan and baste occasionally. Roast the pork for
about 1 1/2 hours until a meat thermometer reads 160 F. Let the meat rest
about 15 minutes before slicing.

For the rhubarb sauce: While the roast is cooking, place all the
ingredients for the rhubarb sauce in a pot. Cook, uncovered, over medium
heat until the rhubarb is completely soft and falling apart. Keep warm
over low heat. To assemble, place about 1/4 cup of onion relish in the
center of a warmed plate. Place several slices of pork on the onions and
top with rhubarb sauce.


Nutrition Facts Serving size: 6 oz. of meat with relish and sauce Calories
380 Total Fat 12 g Saturated Fat 4 g Protein 44 g Total Carbohydrate 21 g
Dietary Fiber 1 g Sodium 389 mg Percent Calories from Fat 30% Percent
Calories from Protein 48% Percent Calories from Carbohydrate 22%

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