Pork Loin with Rhubarb Glaze

Rhubarb in the summer always brightens up any dish.  This pork loin is moist, tender, and full of flavor.  If you love rhubarb too then you will delight in this dish.

Recipe adapted from Food Network

Ingredients:

1 ¼ pound boneless pork loin

1 tablespoon extra virgin coconut oil

2 stalks rhubarb sliced

¼ cup chopped sweet onion

½ cup pomegranate juice

¼ cup honey

1 teaspoon soy sauce

Pinch red pepper flakes optional

6 spring onions green and white bulb separated

Pork Loin with Rhubarb Glaze

1. Preheat the oven to 450 degrees.  Line a baking dish with aluminum foil.  Spray with olive oil spray.
2. In a medium saucepan over medium heat melt the coconut oil.  Add the onion and rhubarb.  Cook until softened for 8 minutes.  Add pomegranate juice, honey, soy sauce, and red pepper flakes.  Simmer until liquid is reduced by half in about 6 minutes.  Let cool.  Transfer to a blender or food processor and pulse to mix. 
3. Heat a grill pan over medium heat.  Toss ½ tablespoon olive oil in a small bowl with spring onion bulbs.  Grill turning a few times until onions are charred in 10-15 minutes.
4. Rub the pork with salt and pepper.  Place pork loin in the baking dish.  Roast for 10 minutes.
5. Reduce oven temperature to 325. 
6. Use a spoon or brush to coat the pork loin with the rhubarb glaze. 
7. Bake 40-50 minutes adding a layer of glaze every 10 minutes. Once pork reaches internal temperature of 145 degrees let it rest for 10 minutes.
8. Slice into medallions.
9. Serve with glaze, grilled onions, and sliced green onions.
10. Any extra glaze tastes fantastic on salads as a dressing.