Tender and juicy roast pork tenderloin with a rosemary honey Dijon glaze is topped with a sweet and tangy rhubarb compote for an easy meal that’s sure to delight!
With our garden still bursting with fresh rhubarb it can sometimes prove challenging to utilize all of that gorgeous crop. I mean, there’s only so much pie a person can eat, right? Well, maybe I should rephrase that, there’s only so much pie a person should eat. So, it’s always fun to find ways to use rhubarb in savoury dishes. This recipe pays homage to that classic pairing of pork and fruit by topping a beautifully roasted pork tenderloin with a sweet and tangy rhubarb compote.
Pork tenderloin is one of my favourite cuts of pork. It’s incredibly tender when done right and small enough that it cooks quickly, a great option for weeknight dinners or weekend entertaining. A touch of honey in the rosemary and Dijon mustard glaze adds another layer of flavour and contrast with the tangy compote. This is one recipe you’ll be coming back to again and again!
Ingredient Notes
Pork Tenderloin: Sometimes called pork fillet, this tender and lean cut of pork is taken from the muscle on the back of the animal, along the centre spine. As this muscle is one of the least used, it is extremely tender. While not even close when it comes to price, pork tenderloin is essentially the same cut as beef tenderloin, making it a popular choice. This cut is also very lean which means it does better with high temperatures and short cooking times. This is not the cut to use for low and slow cooking.
Rosemary: I generally prefer to use fresh rosemary since I find dried rosemary leaves not very pleasant to eat. And also because we have a giant rosemary bush outside our front door that just keeps getting bigger every year. You can of course use dried rosemary, just remember to decrease the amount.
Mustard: In this recipe I use both a creamy Dijon and a grainy Dijon mustard, however you could omit the grainy mustard and just increase the amount of creamy Dijon mustard instead.
Honey: A touch of honey in the glaze really stands out in this recipe and I like that extra sweetness it brings to the overall dish.
Rhubarb: You can use fresh or frozen rhubarb for this compote.
Shallots: The flavour of the shallots really stands out in this compote so I feel it’s worth the extra effort to source out. You can, of course, omit them if you don’t like a strong oniony flavour.
How to Make Rosemary Dijon Pork Tenderloin with Rhubarb Compote
If you can, get your pork tenderloin trimmed with the silver skin removed. Silver skin is a thin membrane that covers part of the tenderloin in a white, silvery coating. This connective tissue will not tenderize with cooking so it is recommended to remove it if you can. To remove silver skin, slide a sharp boning knife, or other thin bladed knife, under the silver skin at one end. Once the cut is made, grasp the flap of silver skin and pull it taught while running the blade of the knife along the piece of meat under the silver skin. Angle the blade upwards at a slight angle to keep the slice thin. Keep pulling the flap of silver skin taught and the knife should easily slide under it. Discard the silver skin when done.
I like to tie the tenderloin to help it hold and create an even shape. Tuck the thin tapered end under the piece and tie in place with twine. Tie at least 2 or 3 times along the tenderloin. If there are any pieces that are hanging off then make sure to tie them up tight.
Lightly season the pork with kosher salt and pepper. Heat a skillet over high heat and add a bit of olive oil. When the pan is hot, add the tenderloin and sear, turning occasionally, until the pork is golden brown on all sides. Transfer the pork to a roasting pan with a rack.
Prepare the glaze by combining all of the ingredients in a small bowl. Brush the glaze generously over the entire pork tenderloin. Roast for 10 to 15 minutes until it reaches the desired temperature.
To make the rhubarb compote, heat the olive oil over medium heat in a small sauce pan. Add the finely chopped shallots and sauté until soft but not browned. Add the chopped rhubarb, lemon juice, apple cider vinegar, brown sugar, kosher salt and pepper and bring to a boil. Reduce the heat and simmer until the rhubarb is tender and has just started to break down.
Transfer the compote to a bowl and cover with cling film, placing the film directly on the surface of the compote. The compote will thicken as it cools and I usually serve it at room temperature. Store in the fridge if you make it ahead of time. When the pork reaches an internal temperature of at least 145 deg remove from the oven and tent loosely with foil. Let rest 10 to 15 minutes. To serve, snip the strings off of the tenderloin and slice into medallions. Serve with the compote on the side and enjoy!
A Note on Safety!
In this recipe I recommend cooking the pork tenderloin to 145 deg F. There is still some debate as to what temperature pork is safe to consume. In the past, sanitation practices were not as strict as they are today and an infection known as trichinosis was a very real concern when it came to pork. Tougher regulations and better sanitation practices over the past few decades have all but eradicated trichinella from pork products here in North America.
In 2019 the US Department of Agriculture updated their regulations and lowered the acceptable temperature for consuming whole pork pieces (ie. not ground pork) to 145 def F / 63 deg C. It should be noted that they stipulate the pork must rest for a minimum of 3 minutes after reaching temperature. With the additional resting time it is considered just as safe as cooking the meat to 165 deg F. Interestingly, Canadian regulators still recommend cooking all pork products to 165 deg F / 71 deg C. For other countries please refer to their recommended cooking times.
In the end it comes down to what you are comfortable with.
Serving & Pairing Suggestions
When it comes to pairing this dish it is important to focus on a wine that will pair well with the rhubarb compote. I would normally suggest a lighter red such as a Pinot Noir to pair with pork tenderloin. However, when we tested this recipe, we found that while the Pinot Noir paired nicely with the pork on its own, the wine immediately lost its flavour once the rhubarb compote entered the picture. **A good rule of thumb for wine pairing with food is to focus on the sauce and not the protein. The sauce is where the strongest flavours are. Here, those flavours are sweet and tangy.
Choose a wine that is sweet enough to stand up to the rhubarb but still has a bit of acidity. An off-dry Riesling or Gewurztraminer both make an excellent choice. Another option would be a sweeter rosé. A wine I recently enjoyed with this dish was a Riesling from Synchromesh Wines in Okanagan Falls, BC. Another wine I recently paired with this recipe was a Gewurztraminer from Wild Goose Winery also in Okanagan Falls, BC.
