Crockpot Pork Tenderloin with Rhubarb Sauce

We are in the midst of our last week of classes and with that means lots of late hours.  Having dinner in the crockpot helps me so much during these busy weeks. 

This dish uses rhubarb in a tasty sauce for the pork; the two flavors are delightful together. 

Toss the pork tenderloin in the crockpot, make some rice in the rice cooker {steam some veggies on the top of the rice cooker} and a quick 5-minute rhubarb sauce later, you have dinner. 

Crockpot Pork Tenderloin with Rhubarb Sauce – Inspired by The Way the Cookie Crumbles

Ingredients

• 1 medium-sized pork tenderloin
• 2 T minced onion
• 4 stalks rhubarb
• 1/4 C sugar
• 1-2 T water

Directions

Begin by placing the pork tenderloin into the insert of your crockpot.  Sprinkle with minced onion. 

Cover and cook on low for 8-9 hours, or on high for 5 hours until internal temperature reaches 180 degrees. 

When you’re just about ready to eat, dice up your 4 rhubarb stalks.  Toss them in a saucepan with the sugar and water.  Be sure to use a heavy-bottomed pan; rhubarb is highly acidic and has been known to eat holes through pans before!

Cook over medium-high heat for about 5 minutes, stirring often, to allow the rhubarb to cook down. 

To serve, top the pork with the rhubarb sauce. 

Enjoy!