This Pan Roasted Pork with Rhubarb Sauce Is the 30 Minute Meal Im Making All Spring

Ingredients

• 1 cup (240 ml) homemade chicken stock or store-bought low-sodium chicken broth
• 1/4 cup (60 ml) dry white wine or dry vermouth
• 2 teaspoons (6 g) unflavored powdered gelatin
• 1 pound (453 g) whole pork tenderloin, trimmed
• 1 3/4 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• 3/4 teaspoon freshly ground black pepper, divided
• 2 teaspoons (5 g) cornstarch
• 2 tablespoons (30 ml) neutral oil such as canola oil, divided
• 1 medium shallot (1 ounce; 28 g), finely chopped (2 tablespoons)
• 1 medium (5 g) garlic clove, finely chopped
• 2 tablespoons (30 ml) orange marmalade or other preserves, such as strawberry
• 1 tablespoon (15 ml) whole-grain mustard
• 1 cup cubed fresh rhubarb or thawed frozen rhubarb (4.5 ounces; 127 g)
• 2 tablespoons (28 g) cold unsalted butter, cut into 1/2 inch pieces
• 2 tablespoons finely chopped mixed fresh tender herbs such as chives, tarragon, and flat-leaf parsley

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