Pork tenderloin with orange rhubarb compote | Something New For Dinner

Ingredients

• 1/2 cup orange juice
• 1/2 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 1/2″ pieces
• 2 large oranges, pithed and segmented
• 1/4 c demerara sugar
• 1 t fresh grated ginger
• 1 Napa cabbage, sliced into 1/2″ slices