Rosemary Dijon Pork Tenderloin with Rhubarb Compote - Rhubarb & Lavender
Tender and juicy rosemary dijon pork tenderloin with rhubarb compote is a delicious spring entrée that's perfect for entertaining.
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Butcher's twine
- Pastry brush
- Boning knife
- Skillet
- Saucepan
- Cutting board
- Chef's knife
- Mixing bowl
- Oven
- Stove
- Plastic wrap
- Aluminum foil
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)
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