Curry Rubbed Pork Tenderloin With Strawberry Rhubarb Compote Recipe

Name: Curry Rubbed Pork Tenderloin With Strawberry Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork Tenderloin; 2 pork tenderloins, about 1 1/4 lb each; 4 heaping tbsp Madras brand curry powder; 6 cloves of garlic; 3 tablespoons olive oil; Rhubarb Compote; 1 1/2 cups rhubarb, roughly chopped; 1 small sweet onion, finely diced; 1 handful kumquats, chopped (if you can't find kumquats, don't sweat it, just add some orange zest); 1/3 cup sugar; 1 cup chopped strawberries; 3 tablespoons white wine vinegar; 2 tablespoons butter; 2 tablespoons freshly grated ginger; red pepper flakes to taste

Servings: persons

Pork Tenderloin
2 pork tenderloins, about 1 1/4 lb each
4 heaping tbsp Madras brand curry powder
6 cloves of garlic
3 tablespoons olive oil
Rhubarb Compote
1 1/2 cups rhubarb, roughly chopped
1 small sweet onion, finely diced
1 handful kumquats, chopped (if you can't find kumquats, don't sweat it, just add some orange zest)
1/3 cup sugar
1 cup chopped strawberries
3 tablespoons white wine vinegar
2 tablespoons butter
2 tablespoons freshly grated ginger
red pepper flakes to taste

1
Crush your garlic and blend together with the curry powder and olive oil. (a mortar and pestle is the best way to do this)
2
Rub the pork all over with the paste, and allow to marinate at least an hour, and up to overnight.
3
When ready to begin, let the pork sit out at room temp for about 20 minutes. Preheat your broiler on medium.
4
Line a baking sheet with foil, and place a wire rack over it. Set an oven rack about 6 inches from your top heating element.
5
Broil the pork for about 3 minutes per side, or until you get some nice color with a little bit of blackened spots. Then slide the pork onto a middle rack and turn the oven down to 450F. Roast for 8-10 more minutes, or until the pork is just pink at the center.
6
Allow to rest for at least 10 minutes before serving.
7
* If you a a fan of grilling outside, simply grill the pork as you normally would.
8
In a saucepan, melt the butter and add the onion. Saute the onion until softened, about 5-6 minutes.
9
Add the rhubarb, kumquats, vinegar, sugar, and a little splash of water to keep everything from sticking. Cook on medium heat until the rhubarb is breaking down, about 6-7 minutes.
10
Serve with the pork warm, chilled, or at room temperature.
11
This really works with my sticky coconut-lime rice.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pork Tenderloin, 2 pork tenderloins, about 1 1/4 lb each, 4 heaping tbsp Madras brand curry powder, 6 cloves of garlic, and more.

Yes, Curry Rubbed Pork Tenderloin With Strawberry Rhubarb Compote falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Rubbed Pork Tenderloin With Strawberry Rhubarb Compote

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