Name: Pork Tenderloin with Rhubarb-Shallot Compote Recipe
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: 1 lb rhubarb; ½ cup shallots; 1½ tbsp unsalted butter; cup sugar; 1 tsp thyme; kosher salt; 2 pork tenderloins

pork-tenderloin-with-rhubarb-shallot-compote-recipe

How To Make Pork Tenderloin with Rhubarb-Shallot Compote

A sweet and tart compote of rhubarbs and shallots makes this succulent pork tenderloin a flavor-packed dinner meal! Whip up a serving in less than an hour.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

1lbrhubarb
½cupshallots
1½tbspunsalted butter
cupsugar
1tspthyme,plus 12 2-inch thyme sprigs, minced
kosher salt and freshly ground pepper
2pork tenderloins,(¾ lb each)

Instructions

Light a grill.
In a medium bowl, toss the rhubarb and shallots with the butter to coat. Stir in the sugar and minced thyme and season with salt and pepper.
Tear off four 16-inch-long sheets of extra-heavy-duty foil. Mound half of the rhubarb mixture in the center of each of 2 foil sheets.
Gently pound the thicker pieces of pork about 1-inch thick. Season with salt and pepper and press a thyme sprig onto each piece.
Arrange the pieces of pork in a layer on the rhubarb. Cover with the 2 remaining sheets of foil; fold up the edges all around to seal.
Grill the hobo packs over a very hot fire for about 12 minutes, or until sizzling and puffed.
Using oven mitts, transfer the packs to a rimmed platter.
Open the packs carefully, then transfer the pork and rhubarb to plates.
Serve and enjoy!