Pork Tenderloin with Rhubarb Glaze
1½-lb. pork tenderloin
4 tbsp. rhubarb sauce, divided
⅛ tsp. kosher salt
⅛ tsp. freshly ground black pepper
additional rhubarb sauce on side
- Preheat the oven to 400 degrees.
- Brush tenderloin with rhubarb sauce and sprinkle with kosher salt and black pepper.
- Roast the tenderloin, brushing with an additional 2 tablespoons sauce after 10 minutes, until the internal temperature reaches 150 degrees, 20 to 25 minutes total.
- Let rest 10 minutes before serving with additional rhubarb sauce on the side.