Rhubarb BBQ & Pork Tenderloin

Stock up on bulk rhubarb, make a double batch, and freeze. The sauce pairs well with grilled chicken thighs or sirloin.

2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 2 cloves garlic, minced 2 cups sliced rhubarb, fresh or frozen (thawed) 1/4 cup ketchup 1/4 cup maple syrup 1 tablespoon cider vinegar 2 teaspoons Worcestershire sauce 1/2 teaspoon freshly ground pepper, divided 1 1-pound pork tenderloin, trimmed 1/4 teaspoon salt

Preheat oven to 425°F. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire and 1/4 teaspoon pepper; stir to combine. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes. Cover and remove from heat. Meanwhile, heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with salt and the remaining 1/4 teaspoon pepper; add to the skillet and cook until browned on all sides, about 4 minutes. Transfer the skillet to the oven. Roast the pork until an instant-read thermometer inserted into the thickest part registers 145°F, 12 to 15 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes. Slice and serve with the sauce.