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Dinner Tonight: Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey

This recipe turned out nothing like I imagined it, which is completely my fault because I didn't bother to read it through to the end. "Press the sauce through a fine-mesh sieve," it advised, which quashed my idea that this was going to be a chunky, rustic dish that highlighted in-season rhubarb. I thought I was was going to have a meat-and-vegetable all-in-one dish that could stand on its own and make a satisfying meal. What I ended up with was the pork tenderloin with some ugly-looking cooked-down brown mush that, good thing, the recipe told me to strain.

Anyway, it still tasted good (although it would be even better over creamy polenta with a side of spinach). After the tenderloin gets roasted, rhubarb and pear are cooked down in the same pan, everything is deglazed with a wheat beer, then it's finished with a little honey and butter. It's just a little fussier than the kind of recipe I usually enjoy. The taste of the rhubarb, which is what I wanted to highlight in the first place, was a little lost. I'm still confident that pork and rhubarb would be great together—but I've yet to find that recipe.

About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.

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