Roast Pork Tenderloin with Rhubarb Reduction

1. Preheat oven to 450°F.
2. Rub herbs, salt and fresh ground pepper on your pork tenderloin.
3. Place pork tenderloin in a roasting pan and roast until an instant read thermometer registers 145 degrees. Let rest 5 minutes before slicing.
4. Meanwhile, in a large sauce pan (I use my enamel-coated cast-iron Dutch oven) over medium heat, saute onion, shallot and garlic with the olive oil. Add water, 1 tablespoon at a time, as needed to prevent sticking. Saute for 5-6 minutes until tender.
5. Add rhubarb, vinegars and sugar. Cook 5-7 minutes, stirring frequently, until rhubarb is broken down and soft. Season with salt and fresh ground pepper to taste. (You can use this as is, or puree it with a blender.)
6. Drizzle the reduction over slices of pork tenderloin.