Roasted Pork Tenderloin w/ Rhubarb Thyme Jam
Serves 4-5
Ingredients
For Pork & Marinade
- 2½ - 3 lb pork tenderloin, trimmed of fat & silver skin
- 4 cloves garlic, smashed
- 5 thyme sprigs
- ground black pepper
- drizzle of olive oil (about 3 tbsp)
For Rhubarb Thyme Jam (makes about 3 cups)
- ¾ cup white wine
- 1 star anise
- 2 slices crystallized ginger
- ½ cup orange juice
- 2-3 thyme sprigs
- 4½ cups sliced or diced rhubarb (1½ lbs or 10-11 stalks)
- 1 packet (1.75 oz) pectin
- 5½ - 6 cups sugar
To Sear & Roast Pork
- salt
- 2 tbsp olive oil
How-to
Marinate Pork
- Place pork in a baking dish
- Rub pork with smashed garlic. Bruise (lightly tap with a knife to release oils) sprigs of thyme and add to the baking dish
- Season all sides of the tenderloin with black pepper
- Drizzle olive oil on all sides
- Wrap in plastic and refrigerate for at least 2-4 hours
Make Rhubarb Thyme Jam
- Place wine, star anise and ginger in a saucepot over low heat and reduce ingredients 8-10 minutes to a syrupy consistency
- Add orange juice and thyme. Reduce until liquid is almost gone, about 6-7 minutes
- Add rhubarb, stir to mix ingredients, and turn heat to medium-high
- Gradually stir in the pectin and bring to a boil. This may take 3-4 minutes. Once at a boil, allow to cook 1 minute
- Add sugar and stir to combine. Bring back to a boil and cook 1 additional minute
- Remove from heat and skim any foam off the top. Discard star anise, ginger and thyme. Set aside and let cool
Roast Pork, Slice & Serve
- Preheat oven to 350°
- Heat 2 tbsp olive oil in a large pan over medium-high heat
- Sprinkle pork on all sides with salt
- Remove pork from marinating dish, leaving the crushed garlic cloves and thyme behind
- Place in heated pan and brown evenly, 3¼ - 4 minutes each side (this will take about 8-10 minutes)
- Remove back to the baking dish, on top of the garlic and thyme sprigs
- Place in the oven and roast until internal temperature is 150° (using a meat thermometer), about 25-30 minutes (depending on the size of the tenderloin)
- Remove from the oven and let rest for 8-10 minutes, then slice and arrange on plates with a spoonful of rhubarb thyme jam