Pork Tenderloin with Rhubarb-Shallot Compote Recipe

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



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


  1. Light a grill.

  2. 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.

  3. 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.

  4. Gently pound the thicker pieces of pork about 1-inch thick. Season with salt and pepper and press a thyme sprig onto each piece.

  5. 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.

  6. Grill the hobo packs over a very hot fire for about 12 minutes, or until sizzling and puffed.

  7. Using oven mitts, transfer the packs to a rimmed platter.

  8. Open the packs carefully, then transfer the pork and rhubarb to plates.

  9. Serve and enjoy!


  • Calories: 400.72kcal
  • Fat: 13.52g
  • Saturated Fat: 5.80g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 4.60g
  • Polyunsaturated Fat: 1.71g
  • Carbohydrates: 14.01g
  • Fiber: 3.01g
  • Sugar: 7.52g
  • Protein: 53.84g
  • Cholesterol: 175.57mg
  • Sodium: 923.90mg
  • Calcium: 127.90mg
  • Potassium: 1404.07mg
  • Iron: 3.10mg
  • Vitamin A: 42.89µg
  • Vitamin C: 10.99mg
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