Ingredients
6 large rhubarb stalks, cut into ½ inch dice (about 4 cups)
¾ cup sugar
3 small pork tenderloins (12-16 ounces each, for a total of 2.5-3 pounds), trimmed of silver skin and excess fat
salt and ground black pepper
2 tablespoons vegetable oil
½ cup ruby port
1 cup low-sodium chicken broth
Preparation
Cook the rhubarb and sugar together in a medium, heavy-bottomed saucepan over low heat until the rhubarb has softened but still retains its shape, 25-35 minutes.
Cut each pork tenderloin crosswise into six 2-inch-thick slices. With a cut side facing up, lightly pound each slice into a round ¾-inch-thick medallion. Season the medallions generously with salt and pepper.
Adjust an oven rack to the middle position and heat the oven to 200 degrees. Heat 1 tablespoon vegetable oil in a 12-inch skillet (not nonstick) over medium-high heat until just smoking. Lay 9 medallions in the pan and cook until lightly browned, 3 to 4 minutes. Flip the medallions and cook on the second side until lightly browned and nearly cooked through, 3 to 4 minutes longer. Transfer to a clean plate and keep warm in the oven. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining 9 medallions. Transfer to the plate in the oven.
Add the port and bring to a simmer. Simmer until the port is thick and syrupy, about 2 minutes. Stir in the broth and any accumulated rhubarb juices and return to a simmer. Simmer until the mixture is thick and has reduced to about ½ cup, about 12 minutes. Stir in the rhubarb mixture and any accumulated juices from the pork medallions and heat through, about 30 seconds. Season with salt and pepper to taste. Arrange 3 pork medallions on each of 6 individual plates and spoon about ¼ cup of the rhubarb sauce over the top. Serve immediately.
