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.
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!
- 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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