Pork Tenderloin with Rhubarb-Shallot Compote

Name: Pork Tenderloin with Rhubarb-Shallot Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Kosher salt and freshly ground pepper; 680 grams pork tenderloins each), cut into 6 pieces each; 454 grams rhubarb, stalks only, sliced 1/2 inch thick; 118 milliliters shallots, halved lengthwise and thinly sliced crosswise; 79 milliliters sugar; 1 teaspoon minced thyme plus twelve 2-inch thyme sprigs; 2 Tbsps unsalted butter, melted

Pork Tenderloin with Rhubarb-Shallot Compote requires about 45 minutes from start to finish. Watching your figure? This gluten free recipe has 331 calories, 36g of protein, and 10g of fat per serving. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of thyme plus twelve 2-inch thyme sprigs, sugar, shallots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

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.

Ingredients you will need

Salt And Pepper

Shallot

Rhubarb

Butter

Sugar

Thyme

Equipment you will use

Grill

Bowl

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.

Ingredients you will need

Salt And Pepper

Rhubarb

Thyme

Pork

Equipment you will use

Aluminum Foil

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, transfer the pork and rhubarb to plates and serve.

Ingredients you will need

Rhubarb

Pork

Equipment you will use

Oven Mitt

Grill

Notes: One serving: 345 calories, 6 gm total fat, 7 gm saturated fat, 23 gm carb.

Equipment

Ingredients

Servings:

4servings

Kosher salt and freshly ground pepper 680grams

pork tenderloins each), cut into 6 pieces each 454grams

rhubarb, stalks only, sliced 1/2 inch thick 118milliliters

shallots, halved lengthwise and thinly sliced crosswise 79milliliters

sugar 1teaspoon

minced thyme plus twelve 2-inch thyme sprigs 2Tbsps

unsalted butter, melted

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Finca La Malena Malbec with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.