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.