While this recipe for a Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote might sound a little different, it’s a glorious explosion of flavors. And it’s definitely not your Grandma’s (or my Grandma’s) Rhubarb Sauce. And the cranberries in this? Together with the rhubarb, the compote is a little sweet and tangy sauce that sets off the spice-rubbed tenderloin to perfection.

Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote

This is one of those recipes that’s quick and easy enough to make every day, but is definitely a show stopper for a dinner party. And the chutney makes enough to support more than one pork tenderloin if you need to serve more people. Sometimes those tenderloins are on the small side.

The Cranberry Compote:

The Rhubarb Cranberry Compote is purely savory, much more sophisticated than either Rhubarb Sauce or Cranberry Sauce, with a bit of sweet, sour bite. It’s just a lovely Rhubarb and Cranberry compote napped over slices of Pork Tenderloin, although it would be great with chicken, duck, or lamb.

I was inspired by, but changed up a recipe from Bon Appétit’s, Pork Tenderloin with Rhubarb Cranberry Chutney. If you know recipes from Bon Appétit (or Epicurious where they can always be found), there’s always a lively commentary.

Other readers have also tinkered, some using cherries instead of cranberries, others subbing in dried cranberries. Some use less sugar, others more, so feel free to change up as you wish. And one user recommended using any leftover chutney with yogurt or on toast for breakfast.

The Spice Rub:

You have options for the Spice Rub:

• The original recipe only called for a little salt, pepper, and cumin on the tenderloin. We thought it was ok, but we liked it better rubbed only with salt and lots of freshly cracked black pepper. The cumin wasn’t doing it for us, and the cracked black pepper sets off the compote beautifully.
• The next time we made it, I rubbed the pork tenderloin all over with Michael Chiarello’s Fennel Spice Rub. The flavors of the rub and the compote make an out of this world combination. I highly recommend that spice rub, and use it in or on a lot of different items. I’ve been crushing on it for years, and I’m not even wild about fennel!

Michael Chiarello’s Fennel Spice Rub

Making Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote:

In Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote, the compote is made independently of the tenderloin. Make the chutney first, because some of it is brushed onto the tenderloin as it cooks.

Make the tenderloin in a pan or on the grill.

• The advantage of using a pan and browning before tossing it in the oven to finish, is that the chutney can be added to the juices left behind, and pickes up so much flavor.
• Grilling has advantages, too. Anything grilled is wonderful, but the smoky, grilled flavor marries so beautifully with that rub and the compote.

Saving Money on Groceries:

As always, if you want to stretch a pork tenderloin, you’ll need to serve it with a couple of sides – while technically, the pork tenderloin, weighing in at about a pound, will serve four, but that’s two to three slices per person. You and 4 guys could be in trouble. 2 adults and two children, better. And you’ll need to be a bit versatile depending on the sizes of the pork tenderloin you buy – sometimes you just don’t have much choice depending on what’s available. There’s enough compote for two tenderloins if you go that route, just watch the timing.

I do have a post on Buying and Prepping a Tenderloin, Pork or Beef if you’d like to take a peek. Lots of hints on how to bring home pork tenderloin on a budget, remove the silver skin, and tie. You could sub in the much cheaper pork loin, a small one; just watch the timing, and they are best not overcooked.

If you have rhubarb, if you know someone who does, chop it up and freeze it! It can be pricey in the store or at the farmer’s market. It can be pricey frozen, too. I stock up on dried fruit and nuts around Christmas (and usually go through most of my stash from the previous year in baking). There’s no need to pay full price and you’ll find the best sales, then. Dried cherries were called for in the original recipe; I used dried cranberries because they’re less inexpensive and a bit tart; the rhubarb and cranberries offset the sugar.

Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote

Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote

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The compote is a lovely marriage with the pork tenderloin.

• Author: adapted from Bon Appetit
• Prep Time: 10 minutes
• Cook Time: 20 minutes, roughly
• Total Time: 35 minutes
• Yield: 3 to 4 servings 1x
• Category: Main Dish Pork
• Method: Grilling

Ingredients

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Rhubarb Cranberry Compote (make first)

• 1/2 cup sugar
• 1/3 cup cider vinegar
• 1 tablespoon minced peeled fresh ginger
• 1 clove garlic, chopped
• 1 cinnamon stick
• 1/2 teaspoon freshly ground pepper
• 1 cup 1/2-inch cubes fresh rhubarb
• 1/4 cup very finely diced onion
• 1/2 cup dried cranberries or cherries (about 2 ounces)

Pork Tenderloin:

• 1 pork tenderloin, about 1 pound
• 1 to 2 tablespoons Michael Chiarello’s Fennel Spice Rub, or just salt & freshly cracked black pepper
• 2 tablespoons olive oil
• Rhubarb Cranberry Compote, below, divided (make first)

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Instructions

Rhubarb Cranberry Compote

Combine the sugar and vinegar in heavy saucepan. Bring to simmer over low heat, stirring until sugar dissolves. Add ginger, garlic, cinnamon stick, pepper, rhubarb, onion, and dried cranberries or cherries; increase heat to medium-high and cook at a low simmer, stirring now and then, until rhubarb is very tender, the cranberries or cherries are plump and mixture thickens slightly about five to 10 minutes. Set aside. May be served warm or chilled. Keeps well for several days.

Oven Roasted Pork Tenderloin:

Preheat oven to 375 degrees F.

Season tenderloin with Michael Chiarello’s Fennel Spice Rub; may just use salt and freshly cracked black pepper, instead. Allow tenderloin to sit out while preheating an ovenproof skillet with oil. Add the tenderloin and over medium-high heat, sear tenderloin on all sides until lightly browned, about two minutes or so per side. Brush the tenderloin with several tablespoons of the compote.

Remove to oven and roast until a thermometer reaches 145 (pink in the middle) to 160 degrees (medium) in the thickest part, about 20 minutes or so. After several minutes in the oven, brush the tenderloin with a little more of the compote.

Remove and tent with foil and rest for about 10 minutes before slicing into medallions. Serve with remaining compote. Optional but highly recommended: While tenderloin is resting, add the remaining compote to the hot pan and gently stir to warm through, scraping up any fond from the bottom of the pan.

Grilled Pork Tenderloin:

Season tenderloin with Michael Chiarello’s Fennel Spice Rub; may just use salt and freshly cracked black pepper, instead. Allow to sit at room temperature while preparing grill.

Fill a large chimney starter with charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lower grate and spread into an even layer. Return the upper grate, cover the grill and heat for about 2 to 3 minutes. Alternatively, heat gas grill to medium-high, covered.

Brush the center of the grill with vegetable oil. Place tenderloin in the center of grate. Cover and cook for 14 to 20 minutes, turning every 1 1/2 to 2 minutes. Brush with several tablespoons of the compote, starting at about 10 minutes. Continue to cook and turn until the tenderloin reaches an internal temperature reaches 145 (pink in the middle) to 160 degrees in the thickest part.