Pan-Seared Pork Tenderloin with Rhubarb Compote

Has anyone tried making this ahead? I love this recipe, and have made it every New Year's for a party. This year I have to work that day, and have been debating continuing to serve it. Because of the resting time and the all-evening buffet style for the party, it's often just warm at serving. I am afraid of overcooking if I try to cook ahead and rewarm. I use (homemade) cranberry sauce left over from Christmas, so that's easy! Welcome any suggestions from anyone who has tried.

• mich2disco

• Bronx, NY

• 12/28/2019

简单和快速。使大黄果盘之前哟u start anything else. My husband is now a rhubarb convert. It is delicious with the pork. This has become an easy dinner standard in our house.

• smnapa

• 1/28/2014

My coworker cooked this recipe for me a couple of months ago and it was fantastic, Since, I adapted a similar recipe that I found which included cherries in the compote and I actually thought that had an was even better texture . I also prefer on the bone pork so it worked great with frenched bone in pork chop - also makes for a nice presentation. Here's the link : http://www.neurotickitchen.com/2012/05/ingredient-spotlight-rhubarb-beyond.html

• Anonymous

• nj

• 8/17/2012

I had enough rhubarb for 1/2 recipe compote and it was enough. I did the combo sugar and honey. 1 T ground pepper was plenty peppery for me. I used fresh sage in the marinade. I made the lemon herb orzo recipe to accompany and it was good. Lots of fresh oregano.

• Anonymous

• Naperville, IL

• 5/4/2012

This recipe is fantastic. Too bad it doesn't say anywhere where this recipe was originated from. It came from Anna Pump and it is in her book Summer on the Plate, which is a great book, by the way. For the compote - in the book she uses less sugar, 1 cup and 1/4 cup of honey and 1/2 of water. It is so much better this way - just a perfect balance.

• Sasha27

• 4/22/2012

Super delicious! Agree that water's not necessary for the compote; I just washed the rhubarb, cut it up, and covered with 1 cup sugar, allowing it to macerate in its own juices, stirring occasionally, for 3 hrs. Disagree that tenderloin takes longer to cook, as long as you're starting with room-temperature meat. Plan ahead!

• iswearitsnotted

• new york

• 5/22/2011

A fancy dish, great for a dinner party, that's amazingly easy to make. I use frozen rhubarb to make the compote when I can't find fresh. I reviewed this recipe on my own blog, Recipes That Worked by Mandy Higgins.

• cookingblogger

• 4/12/2011

great prep method for pork tenderloin. i would have liked a zestier compote but not bad. any chutney would do here really...

• tjenlee

• 西雅图,华盛顿州

• 2/19/2009

Tonight will be my third time making this dish this month, except without the rhubarb sauce. What an easy way to prepare the pork tenderloin. I found the timing pretty close for cooking it, but adding maybe another 2 minutes total. I just usually cook one tenderloin but put the entire marinade on it, grinding the peppercorns with the fennel seeds. Last time I sauteed up some mushrooms ahead of time and then cooked them in the same pan as the pork after I had removed it, adding a bit of chix broth, cornstarch and fresh sage to make a gravy to spoon over the pork and some roasted potatoes. It was heavenly! Tonight I will be adding roasted butternut squash, cooked brown rice and fresh sage to the pan afterwards to soak up the leftover spices. Can't wait to try this combination.

• Anonymous

• Tacoma, WA

• 11/30/2008

I was looking forward to making this based on all of the great reviews. Sorry to say I wasn't in love with this. It seemed to be lacking something. The pepper seemed a bit too much, and the compote a bit too sweet although I did reduce the sugar as other reviewers had suggested. I did really like the pan searing preparation, however. Very convenient.

• mbnSweden

• 5/25/2008

Loved the flavors of the fennel and sage. The pan-searing is a great time-saving alternative to roasting, which is what I usually do with a pork tenderloin. Red currant jelly makes a fine accompaniment if you're pressed for time. Any kind of sauteed green would make an excellent side (I had spinach). The cooking time seemed right on the money to me.

• Anonymous

• Tullahoma, TN

• 3/13/2008

Everytime I make pork tenderloin I consider trying a new recipe but always end up making this one. My family really enjoyed it with the balsamic cranberry sauce (another epicurious recipe.) I do agree with others that it takes much longer to cook than the recipe suggests.

• hmwallac

• San Diego

• 9/22/2007

I have made this dish twice exactly as instructed and wowie. So impressive and so tasty and so easy!

• donnajl

• ny, ny

• 9/7/2007

This dish is beyond delicious - it has wonderful subtle flavouring - you would think the pepper would overwhelm it but it gives it a smoky bite that is not overwhelming. I forgot to buy fennel seed - and so had to scrounge - added a spoonful of Ouzo to the marinade and another spoonful to the oil. I consider that minor as the slight fennel flavour was certainly there. It does seem to take longer to cook than the recipe implies - it took us a good 10 more minutes to get it to the right temp - it was tender and juicy. I used frozen rhubarb to make the compote and added some heather honey for the sweetness. It was heavenly with the pork. Served it with butternut squash risotto.

• kathnew

• Ontario Canada

• 6/2/2006

Tasty dish, but took much longer to cook than stated, easily double.

• robinmcintyre

• Granite Bay, CA

• 3/30/2006