Pork Tenderloin in Rhubarb Sauce

1 pound pork tenderloin
1 tablespoon olive oil
1 tablespoon mustard seed
1 tablespoon dried rosemary

2 cups rhubarb, sliced
1 cup water
1/4 cup red wine
3 tablespoons sugar
1 tablespoon lemon juice

1. Preheat oven to 400 degrees.
2. Bring rhubarb, water, red wine, sugar and lemon juice to a boil in a sauce pan. Reduce heat and stir until thickened.
3. Meanwhile, combine oil, rosemary and mustard seed and coat the pork.
4. Heat an oven proof skillet over medium heat and brown the pork on all sides.
5. Transfer the skillet to the oven and bake until cooked through the center, about 15 minutes.
6. Let meat rest for several minutes and serve with a generous amount of rhubarb sauce.

Makes 4 servings