1/4 cup packed light brown sugar

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 and a side of asparagus.

To make ahead: Cover and refrigerate the sauce (Step 2) for up to three days or freeze for up to three months.

Recipe nutrition: Per serving: 288 calories; 10 g fat (2 g sat, 6 g mono); 74 mg cholesterol; 25 g carbohydrate; 16 g added sugars; 19 g total sugars; 25 g protein; 2 g fiber; 395 mg sodium; 775 mg potassium.

Nutrition bonus: Potassium (22 percent daily value), Zinc (15 percent dv)

1 1/2 Carbohydrate Serving(s)

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)