Rhubarb Glazed Pork Tenderloin was actually a happy experiment during spring when my garden was bursting with rhubarb and I wanted to use it in something savory for a change. I usually go for pies and crumbles but this time I was craving something a little more elegant and unexpected and the result was this tender juicy pork with a tangy slightly sweet glaze that instantly became a favorite.

I love the contrast between the richness of the pork and the bright punch of the rhubarb glaze. It’s just fancy enough for a dinner party but easy enough for a weeknight meal. Plus the glaze doubles as a gorgeous sauce that makes everything on the plate pop with flavor and color!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Pork tenderloin – The lean juicy main protein that roasts up beautifully.
Fresh rhubarb – Adds tart brightness and natural pectin to the glaze.
Honey – Balances the tartness of the rhubarb with natural sweetness.
Balsamic vinegar – Gives depth and a bit of tang to the glaze.
Garlic – Adds a warm savory note to the sauce.
Olive oil – Helps sear the pork and locks in moisture.
Salt and black pepper – For simple seasoning that enhances everything.
Fresh herbs (like chives or thyme) – For garnish and flavor finish.

Tools You’ll Need

Oven-safe skillet or cast iron pan – Perfect for searing and finishing in the oven.
Saucepan – For cooking the rhubarb glaze down to the right consistency.
Tongs – To turn the pork while searing without piercing it.
Meat thermometer – Ensures perfectly cooked pork every time.
Knife and cutting board – For prepping the pork and herbs.

Instructions

Step 1:

I start by preheating my oven to 400°F. Then I pat the pork tenderloin dry and season it generously with salt and pepper.

Step 2:

In a hot oven-safe skillet I add a drizzle of olive oil and sear the pork on all sides until it’s golden brown – about 3 to 4 minutes per side.

Step 3:

Once it’s seared I transfer the skillet to the oven and roast the pork for about 15–18 minutes or until it reaches 145°F internally. I always let it rest before slicing to keep it juicy.

Step 4:

While the pork cooks I make the glaze. I combine chopped rhubarb honey balsamic vinegar and garlic in a small saucepan and simmer over medium heat for 10–12 minutes until it thickens and the rhubarb breaks down.

Step 5:

After resting I slice the pork and spoon the rhubarb glaze generously over the top then sprinkle with fresh herbs before serving.

Tips

If you want extra glaze I double the sauce recipe and save half for serving on the side. I’ve also made this with maple syrup instead of honey for a warmer flavor and it worked beautifully. Don’t skip the resting step after roasting – it makes a huge difference in how juicy the pork stays!

Ways to Serve

I love pairing this with a simple arugula salad or roasted potatoes. It’s also delicious with creamy polenta or couscous to soak up every drop of the glaze. For spring gatherings I serve it with asparagus and a crisp white wine – always a hit!

Frequently Asked Questions

Can I make Rhubarb Glazed Pork Tenderloin ahead of time?

Yes you can make the glaze a day ahead and store it in the fridge then reheat when ready to serve.

Can I use frozen rhubarb for Rhubarb Glazed Pork Tenderloin?

Absolutely just thaw and drain it before using to avoid extra moisture in the glaze.

How do I know when Rhubarb Glazed Pork Tenderloin is done?

Use a meat thermometer and look for an internal temp of 145°F then let it rest for juicy slices.

See You in the Kitchen

I hope you give this Rhubarb Glazed Pork Tenderloin a try it’s fresh unique and absolutely packed with flavor. I’d love to hear how yours turns out or what sides you paired it with. Don’t forget to share your own twists too!

Happy Cooking!