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Seared Pork Loin With Rhubarb

If you are looking for a lean protein to include in your diet or if you just want a seasonal take on a classic dish, pork tenderloin can be a great option.  Pork loin is low in fat, high in protein, and rich in vitamin B.  It is a relatively inexpensive cut of meat and is always readily available.  It is also versatile: you can pan-sear it, oven roast it, or grill it–but whatever you do, don’t overcook it.

Proper cooking is important with all pork products, to kill bacteria.  So go get yourself a good instant-read thermometer to take out the guesswork if you’re concerned.  But tan or white color can often mean the meat is overcooked, and will not be as juicy or flavorful.  I serve mine a little on the pink side, though I know not every home cook is comfortable doing so.

pork with rhubarb

The tenderloin cut is from the center of the pig just below the ribs.  As the name suggests, it is a tender cut–and because of that, it is my preferred cut.  Coated with a fresh herb rub, this recipe gives you a savory, flavorful, tender piece of meat that is complemented by a sweet, yet tart, rhubarb chutney.  Seared pork loin with rhubarb is the perfect dish for spring or summer, great for quiet family dinners or large groups, you can’t get much simpler than this.

pork with rhubarb

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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