Rhubarb, orange and rosemary make a savory compote to accompany this pork tenderloin. Served on a bed of braised Napa cabbage, this recipe is a complete meal good enough for company. If you have any leftovers, it makes a great spinach salad the next day.
Ingredients
- ½ cup orange juice
- ½ cup white wine
- 2 garlic cloves, finely chopped
- 3 t chopped rosemary, divided
- 2 t orange zest, divided
- Salt and pepper to taste
- 2 t olive oil
- 2 pork tenderloins, about 1 pound each
- 1 pound rhubarb, sliced into ½
- 2 large oranges, pithed and segmented
- ¼ c demerara sugar
- 1 t fresh grated ginger
- 1 Napa cabbage, sliced into ½
Directions
- 1Put orange juice, white wine, garlic, 2 t rosemary, 1 t zest, salt and pepper in a bowl big enough to hold the two pork tenderloins. Stir to combine. Add pork tenderloins and thoroughly coat with marinade. Cover and refrigerate at least an hour and up to 24 hours.
- 2In a saucepan put rhubarb, orange segments, sugar, ginger, 1 t orange zest and 1 t rosemary. Bring to a boil and reduce to low. Simmer for about 10 -12 minutes until the rhubarb has broken down and the compote has thickened. Remove from heat. The compote can be made a day in advance. Reheat before serving.
- 3Heat oven to 425 degrees. Remove the tenderloins from the marinade and pat dry, reserving the marinade. Add 2 t of olive oil to a hot skillet. Sear the tenderloins on all sides. Remove from the stove and transfer to the oven. Roast for 12-14 minutes until the internal temperature reaches 145 degrees. Remove from the oven and rest for 10 minutes before slicing. Slice in ⅓" slices.
- 4Heat a wok or large frying pan on high. Add the marinade to the pan and bring to a rapid boil and cook for 1 minute. Add Napa cabbage to the pan and toss. Cook, stirring frequently, until the cabbage is crisp tender and most of the marinade has been cooked down -- about 5 minutes.
- 5To serve, put a bed of cabbage on individual plates. Top with several slices of pork and a few spoonfuls of the orange rhubarb compote.
