Geoffrey Zakarian's Spicy Rhubarb Pork Tenderloin | The Kitchen

Geoffrey dresses up his tender pork with a sweet, fruity glaze that packs a savory heat! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/34J1aI7 Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pork Tenderloin with Spicy Rhubarb Glaze and Grilled Spring Onions RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 2 hr 10 min (includes resting time) Active: 45 min Yield: 2 to 3 servings Ingredients 1 tablespoon unsalted butter 1/4 cup finely chopped onion 2 rhubarb stalks, thinly sliced 1/2 cup pomegranate juice 1/4 cup honey 1 teaspoon soy sauce Pinch red pepper flakes Kosher salt and freshly ground black pepper 6 small spring onions or scallions, trimmed and halved lengthwise, plus 1/4 cup thinly sliced scallion greens 2 tablespoons extra-virgin olive oil Smoked flakey salt, for sprinkling One 1 1/4-pound pork tenderloin 1/4 cup whole almonds, coarsely chopped Fresh mint leaves, for garnish Directions Preheat the oven to 450 degrees F. In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve. Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes. Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F. Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven. Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt. When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #FoodNetwork #SpicyRhubarb #PorkTenderloin Geoffrey Zakarian's Spicy Rhubarb Pork Tenderloin | The Kitchen | Food Network https://www.youtube.com/watch?v=a9IOmzB9ayE