Author Notes
The curry rubbed pork is fairly straightforward, it's the kicky-tart rhubarb compote that makes this dish sing spring. —Jinnie22
Ingredients
- Pork Tenderloin
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2
pork tenderloins, about 1 1/4 lb each
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4
heaping tbsp Madras brand curry powder
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6
cloves of garlic
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3 tablespoons
olive oil
- Rhubarb Compote
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1 1/2 cups
rhubarb, roughly chopped
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1
small sweet onion, finely diced
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1
handful kumquats, chopped (if you can't find kumquats, don't sweat it, just add some orange zest)
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1/3 cup
sugar
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1 cup
chopped strawberries
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3 tablespoons
white wine vinegar
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2 tablespoons
butter
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2 tablespoons
freshly grated ginger
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red pepper flakes to taste
Directions
- Pork Tenderloin
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Crush your garlic and blend together with the curry powder and olive oil. (a mortar and pestle is the best way to do this)
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Rub the pork all over with the paste, and allow to marinate at least an hour, and up to overnight.
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When ready to begin, let the pork sit out at room temp for about 20 minutes. Preheat your broiler on medium.
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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.
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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.
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Allow to rest for at least 10 minutes before serving.
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* If you a a fan of grilling outside, simply grill the pork as you normally would.
- Rhubarb Compote
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In a saucepan, melt the butter and add the onion. Saute the onion until softened, about 5-6 minutes.
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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.
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Serve with the pork warm, chilled, or at room temperature.
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This really works with my sticky coconut-lime rice.
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