Pork tenderloin with orange rhubarb compote
Rhubarb, orange and rosemary make a savory compote to accompany this pork tenderloin. Served on a bed of braised Napa cabbage, this recipe is a complete meal good enough for company. If you have any...
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Cooking tools:
- Instant-read thermometer
- Wok
- Microplane
- Saucepan
- Skillet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Paring knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Refrigerator
- Plate
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
- pepper
- 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
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