how2heroes » Roasted Pork Tenderloin w/ Rhubarb Thyme Jam

Entrees » Roasted Pork Tenderloin w/ Rhubarb Thyme Jam

Chefs who have access to the freshest ingredients a farm has to offer are living the dream. Todd Heberlein of Wilson Farm has a greenhouse at his fingertips and springtime signals the arrival of rhubarb. We'd eat his versatile rhubarb thyme jam with a spoon on its own. But it also goes perfectly with pork tenderloin marinated overnight in garlic and fresh thyme. Roasted the next day, the juicy, fragrant and flavorful pork gets a dollop of jam for serving. Surprisingly easy and seriously delicious.

Print Recipe

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