Garlic-rosemary pork tenderloin with fruit compote over greens | Heart and Stroke Foundation

Ingredients

• 3 tbsp (45 mL) canola oil
• 1 sprig rosemary, about 1 inch (2.5 cm)
• 1 lemon peel, about 1 inch (2.5 cm)
• 5 garlic cloves, minced
• 1 lemon, zest only
• 3 tbsp (45 mL) chopped fresh parsley
• 1 tbsp (15 mL) chopped fresh rosemary leaves
• 1 tbsp (15 mL) toasted fennel seeds
• 2 tsp (10 mL) lemon-rosemary canola oil
• 1 pork tenderloin, about 1 lb (500 g)
• 2 peaches, pitted and sliced lengthwise into wedges*
• 1 tbsp (15 mL) minced red onion
• 1 tsp (5 mL) honey
• 1 tsp (5 mL) finely chopped, seeded jalapeño
• 1 tbsp (15 mL) finely chopped mint
• 10 cherries, pitted and halved*
• 1 ruby red grapefruit, sectioned, juice reserved
• 1 tbsp (15 mL) lemon-rosemary canola oil
• 10-12 Brussels sprouts, separated into leaves and blanched
• 2 cups (500 mL) mixed hearty greens (like mustard greens, kale and collard greens), ribs removed and leaves cut into strips
• 2 tsp (10 mL) toasted fennel seeds