Rosemary Dijon Pork Tenderloin with Rhubarb Compote - Rhubarb & Lavender

Ingredients

• 1 small shallot (finely diced)
• 1 tbsp olive oil
• 2 cups rhubarb (chopped)
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• ⅓ cup brown sugar (tightly packed)
• ¼ tsp kosher salt
• pinch pepper
• 2 pork tenderloins
• 2 tbsp creamy Dijon mustard
• 1 tbsp grainy Dijon mustard
• 2 tbsp honey
• 1 tbsp chopped fresh rosemary
• 2 cloves garlic (minced)
• ½ tsp kosher salt
• ⅛ tsp pepper
• more olive oil (for searing)