Oven: 350 degrees
- 1 ½ lb. fresh rhubarb, cut into small chunks
- ½ cup Pinot noir
- ½ cup honey (or less to taste)
- 2 T Dijon mustard
- l cup mixed berries, frozen is fine
- 3 pork tenderloins, approximately one lb. each
- 2 T olive oil
- salt and pepper to taste
Bring diced rhubarb, wine, mustard and honey to a simmer, and cook till rhubarb falls apart. Stir often. Kate has a tip related to rhubarb: add a ts. baking soda to the pot; it will foam for awhile, and then stops. Takes away some of the sharpness of the taste.
When rhubarb is mostly cooked down, add thawed berries, and blend. Continue to simmer till berries are very soft. Add more mustard and honey to taste. If you have a bit of good beef or chicken broth, add several tablespoons, but it isn’t necessary.
Set sauce aside and bring back to a simmer just before serving.
Brine pork for four or five hours in ¼ cup sea salt, extra white wine if you have it sitting around, 1/3 cup sugar, and water to cover. Brine in refrigerator for up to five hours. Rinse meat after removing from brine and discard the brine. Pat meat dry with paper towels.
Brown meat on top of stove over medium heat. Salt and pepper to taste. Place on rack in a roasting pan and cook for about 20 minutes, until an intant read thermometer registers 170 degrees. Remove and let stand loosely covered for 15 minutes while you reheat rhubarb. Slice and lay in overlapping pieces on the sauce.
Serve with Bethel Heights Pinot Noir.