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