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Rosemary Dijon Pork Tenderloin with Rhubarb Compote

Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Roasting Time 15 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

Rhubarb Compote

  • 1 small shallot finely diced
  • 1 tbsp olive oil
  • 2 cups rhubarb chopped
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • ⅓ cup brown sugar tightly packed
  • ¼ tsp kosher salt
  • pinch pepper

Rosemary Dijon Pork Tenderloin

  • 2 pork tenderloins
  • 2 tbsp creamy Dijon mustard
  • 1 tbsp grainy Dijon mustard
  • 1 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp chopped fresh rosemary
  • 2 cloves garlic minced
  • ½ tsp kosher salt
  • ⅛ tsp pepper
  • more olive oil for searing

Instructions

Rhubarb Compote

  • In a saucepan, heat the olive oil over medium low heat. Add the diced shallots and sauté for 2 to 3 minutes until the shallots are soft.
  • Add the chopped rhubarb to the shallots along with the lemon juice, apple cider vinegar, brown sugar, kosher salt and pepper. Bring the rhubarb to a simmer and cook for 5 to 7 minutes until the rhubarb is tender and mostly broken down.
  • Transfer the rhubarb compote to a bowl and cover with cling film, placing the film directly on the surface of the compote. Chill until service. The rhubarb compote will be runny when hot but will thicken as it cools. Serve at room temperature.

Rosemary Dijon Pork Tenderloin

  • Preheat the oven to 425° F / 218°C. Place a rack in a roasting pan and set aside.
  • Prepare the tenderloins. If there is fat or silver skin on the outside of the tenderloin then remove before cooking. To remove the silver skin, slide a knife under the silver skin at one end to create a flap. Then, pulling the flap taught, slowly work the knife down the tenderloin under the silver skin to remove it. Trim off any excess fat.
  • Tie the tenderloin using twine to create a uniform shape. Tuck the narrow end under and secure with twine. Season the tenderloins with kosher salt and pepper.
  • Heat a large skillet over high heat until very hot. Add some olive oil and carefully place the two tenderloins in the skillet. Sear the pork on each side until all sides are golden brown. When done transfer to the roasting pan.
  • Meanwhile combine both mustards, 1 tbsp olive oil, honey, chopped rosemary, minced garlic, ½ tsp kosher salt and pepper in a small bowl and whisk together.
  • Liberally brush the mustard glaze over all sides of the tenderloin. Place the tenderloins in the preheated oven and roast for 10 to 15 minutes until they reach an internal temperature of 145°F / 62° C. Remove the roasting pan from the oven, loosely tent the pork with foil and let rest for 5 to 10 minutes.
  • After the pork has rested, snip the strings off and then slice into medallions. Serve with the rhubarb compote on the side.