Spice Rubbed Pork Tenderloin with a Rhubarb Cranberry Compote . about $6.50

When spring comes, I can’t wait for Rhubarb. While I grew up eating Rhubarb mostly in things like pies and cobbler’s (the settlers referred to rhubarb as “pie plant”) I also loved Rhubarb sauce. The sauce in this recipe, though? Definitely not your Grandma’s (or my Grandma’s) Rhubarb Sauce.

Spice Rubbed Pork Tenderloin with Rhubarb Cranberry Chutney.
Spice Rubbed Pork Tenderloin with Rhubarb Cranberry Chutney.

I remember my Grandma teaching me to make Rhubarb sauce. We cut up a bunch of rhubarb, put it in a pan, “Now put some sugar in it,” she said. “How much sugar?” “Just some sugar.” Thanks, Grandma. Very helpful, This last, of course, was only said in my mind, not out loud.

This version of rhubarb sauce is purely savory, much more sophisticated, with a bit of sweet, sour bite. A lovely Rhubarb and Cranberry compote napped over slices of Pork Tenderloin.

The compote is made independently of the tenderloin, which means that the tenderloin may be roasted or grilled. While both are delicious, I do like to make up the compote, roast the tenderloin in the oven, and then when I take the tenderloin out to rest, toss the compote into the roasting pan to pick up all that wonderful flavor left behind.

Why waste flavor?

Spice Rubbed Pork Tenderloin with Rhubarb Cranberry Chutney
Spice Rubbed Pork Tenderloin with Rhubarb Cranberry Chutney

I’ll often make the tenderloin in this recipe peppered just like the one I make on the recipe I adapted from Thomas Keller (the man’s a genius) of the French Laundry, Pork Tenderloin with Sauce Poivrade.

When I’m feeling bold, though, I’ll rub the pork tenderloin with Michael Chiarello’s Fennel Spice Rub (a little goes a long way on this) which contrasts beautifully with the sauce.

The sauce, itself, may be served warm or chilled and goes with all kinds of things – or you might just find yourself in front of the fridge, having a little nibble of it here or there…tmi?

As always, it you want to stretch a pork tenderloin, you’ll need to serve it with a couple of sides – while technically, weighing in at about a pound, this recipe will serve four, but that’s two to three slices per person. 4 guys and you could be in trouble. 2 adults and two children, better. If you’d like, this could be made with pork loin (just cook to 160 degrees; generally it will take just a bit longer.)

Spice Rubbed Pork Tenderloin with Rhubarb Cranberry Chutney
Spice Rubbed Pork Tenderloin with Rhubarb Cranberry Chutney

Spiced Pork Tenderloin With Rhubarb Compote

  • Servings: 4
  • Time: 35 min
  • Difficulty: easy
  • Print

Oven Roasted Pork Tenderloin:

  • 1 pork tenderloin, about 1 pound
  • 1 tablespoons olive oil

Preheat oven to 350 degrees.  Season tenderloin with salt and freshly cracked black pepper or Michael Chiarello’s Fennel Spice Rub.

Sear in hot, oven proof pan with olive oil over medium high. When browned on all sides, remove to oven and bake until a thermometer reaches 155 to 160 degrees in the thickest part, about 25 minutes or so.

Remove and tent with foil. Slice and serve with Compote.

If desired, compote may be added to the pan the pork tenderloin was cooked in and stirred to blend.

Rhubarb Cranberry Compote

  • 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)

Combine the sauce ingredients in heavy saucepan. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cranberries or cherries; increase heat to medium-high and cook until rhubarb is very tender, the cranberries are plump and mixture thickens slightly. Set aside.

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:
  • Read {Strategies Applied} for additional tips, as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

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