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Pork Tenderloin with Rhubarb-Shallot Compote

  • 4servings
  • 35minutes

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsD
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) rhubarb , stalks only, sliced

  2. 1/2 inch thick

  3. 1/2 cup(s) shallots , halved lengthwise and thinly sliced crosswise

  4. 1 1/20 tablespoon(s) unsalted butter , melted

  5. 1/3 cup(s) sugar

  6. 1 teaspoon(s) minced thyme plus twelve 2-inch thyme sprigs

  7. Kosher salt and freshly ground pepper

  8. 2 pork tenderloins (3/4 pound each) , cut into 6 pieces each

Instructions Jump to Ingredients ↑

  1. Light a grill. In a medium bowl, toss the rhubarb and shallots with the butter to coat. Stir in the sugar and minced thyme and season with salt and pepper.

  2. Tear off four 16-inch-long sheets of extra-heavy-duty foil. Mound half of the rhubarb mixture in the center of each of 2 foil sheets. Gently pound the thicker pieces of pork about 1 inch thick. Season with salt and pepper and press a thyme sprig onto each piece. Arrange the pieces of pork in a layer on the rhubarb. Cover with the 2 remaining sheets of foil; fold up the edges all around to seal.

  3. Grill the hobo packs over a very hot fire for about 12 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a rimmed platter. Open the packs carefully, transfer the pork and rhubarb to plates and serve.

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