— Dee Ryan
1/3 cup cider vinegar
½ cup packed brown sugar
2 cups rhubarb, chopped into ½-inch pieces
1 tsp. Chinese Five Spice
2 tsp. salt, divided
¼ tsp. cayenne pepper
2 tsp. freshly chopped ginger
2 freshly minced garlic cloves
¾ cup chopped red onion
1/3 cup golden raisins
1 1-lb. pork tenderloin
1 tsp. freshly ground black pepper
1 tsp. ground Chinese Five Spice
1 Tbsp. olive oil
• Preheat the oven to 400 degrees.
• First, make the spicy rhubarb compote: In a small sauce pan, combine the cider vinegar, brown sugar, rhubarb, Chinese Five Spice, 1 teaspoon of salt, cayenne pepper, ginger, garlic and red onion. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 to 7 minutes. Remove from heat, stir in the raisins, cover and set aside.
• Next, prepare the tenderloin: Combine 1 teaspoon each of salt, black pepper and Chinese Five Spice. Sprinkle the spice mixture all over the tenderloin.
• Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Sear the tenderloin on all sides, about 90 seconds per side. Place the skillet in the oven, and roast the pork for 15 minutes. Remove from the oven, cover with foil and let rest for 10 minutes. Diagonally carve ½-inch slices. Serve with the spicy rhubarb compote.