Pork Tenderloin with Spicy Rhubarb Compote
Rhubarb is one of the toughest ladies on the block. Oh sure she looks innocent, but don’t turn your back on her. She’s tarter than she is sweet, her leaves are poison and she's a vegetable in the same sneaky way that tomatoes are a fruit. The color difference is mostly varietal – green rhubarb isn’t necessarily unripe, nor will red be sweeter – but if you want that gorgeous ruby color in your dish, go with a redder stalk. And we’re not kidding about those poisonous leaves – cut them off and dispose of them. Then give the stalks a good rinse. Don’t bother peeling them; that fibrous “skin” will break down during cooking. — Dee Ryan
1/3 cup cider vinegar
½ cup packed brown sugar
2 cups rhubarb, chopped into ½-inch pieces
1 tsp. Chinese Five Spice
2 tsp. salt, divided
¼ tsp. cayenne pepper
2 tsp. freshly chopped ginger
2 freshly minced garlic cloves
¾ cup chopped red onion
1/3 cup golden raisins
1 1-lb. pork tenderloin
1 tsp. freshly ground black pepper
1 tsp. ground Chinese Five Spice
1 Tbsp. olive oil
• Preheat the oven to 400 degrees.
• First, make the spicy rhubarb compote: In a small sauce pan, combine the cider vinegar, brown sugar, rhubarb, Chinese Five Spice, 1 teaspoon of salt, cayenne pepper, ginger, garlic and red onion. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 to 7 minutes. Remove from heat, stir in the raisins, cover and set aside.
• Next, prepare the tenderloin: Combine 1 teaspoon each of salt, black pepper and Chinese Five Spice. Sprinkle the spice mixture all over the tenderloin.
• Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Sear the tenderloin on all sides, about 90 seconds per side. Place the skillet in the oven, and roast the pork for 15 minutes. Remove from the oven, cover with foil and let rest for 10 minutes. Diagonally carve ½-inch slices. Serve with the spicy rhubarb compote.