Pork Tenderloin With Rhubarb Shallot Compote Recipe Recipes Net

Ingredients

1lbrhubarb

½cupshallots

1½tbspunsalted butter

cupsugar

1tspthyme,plus 12 2-inch thyme sprigs, minced

kosher salt and freshly ground pepper

2pork tenderloins,(¾ lb each)

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.

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.

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, then transfer the pork and rhubarb to plates.

Serve and enjoy!