Pork Tenderloin with Rhubarb Sauce Because of its natural sweetness, pork and fruit or vegetables that act like fruit, such as rhubarb naturally go together. Makes 4 servings.
	Ingredients: 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground coriander 1/2 teaspoon ground ginger 1 tablespoon canola or vegetable oil 2 pork tenderloins, about 11 to 12 ounces each 1/2 pound rhubarb 1/4 cup sugar 1/2 teaspoon grated orange rind 2 tablespoons water 2 ounces raspberry vinegar, raspberry liqueur, or raspberry brandy 1/2 cup defatted Chicken Stock
	Instructions: 1. Preheat oven to 500°F. 2. Mix salt, pepper, coriander, and ginger in a teacup. 3. Rub oil over the tenderloins. Then rub on spices. 4. Put tenderloins in a cast-iron or other ovenproof skillet and put in the oven. 5. Cook about 20 to 25 minutes or until the internal temperature of the thickest part reaches 155°F to 160°F. 6. Meanwhile, wash rhubarb and peel if tough, as you would celery. 7. Cut into 1-inch pieces (smaller if the pieces are very wide) and combine in a heavy-bottomed saucepan with sugar, orange rind, and water. 8. Cover and cook over medium-low heat 5 to 7 minutes or until rhubarb is very soft. 9. Set aside. 10. When tenderloins are done, remove to a warm platter. 11. Put skillet on the stove over medium heat. 12. Add raspberry vinegar or liqueur or brandy and scrape any particles on the bottom of the skillet with a wooden spoon. 13. Add stock and reduce volume by half. 14. Add rhubarb and reduce slightly until sauce thickens. 15. Taste for seasonings. 16. Strain through a sieve (use the back of a ladle to press) into a saucepan. 17. Cut pork into approximately 3/8 inch-thick slices, reserving the juices from slicing. 18. Add juices to the rhubarb sauce and heat to thicken if necessary. (The sauce should not be thick but gently coat the meat.) 19. Put pork on a platter or individual plates and pour sauce over. Cooking Tip Pork tenderloinsóthe tubes of meat the run down the back of the hogóare delicious and remarkably lean cuts of meat with half the fat of skinless dark meat chicken. Because they don't have a lot of fat, it's important not to overcook them, as people so often do with pork. Since the trichina worm is killed at 137°F, I give a little cushion and suggest that meat be cooked to 1558F or so, recognizing that some thermometers are off.

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