Pork Tenderloin with Orange Rhubarb Compote

Put the orange juice, white wine, garlic, 2/3 of the rosemary, half of the orange zest, salt and pepper in a bowl that’s big enough to hold the two pork tenderloins. Stir to combine. Add the pork tenderloins and thoroughly coat with marinade. Cover and refrigerate at least an hour and up to 24 hours.

Into a saucepan add the rhubarb, orange segments, sugar, ginger, remaining half of the orange zest and remaining 1/3 of the rosemary. Bring to a boil then reduce heat to low. Simmer for about 10 -12 minutes until the rhubarb has broken down and the compote has thickened. Remove from heat. The compote can be made a day in advance. Reheat before serving.

When you are ready to prepare the dish and the tenderloins have finished marinating, heat oven to 425 F. Remove the tenderloins from the marinade and pat dry, reserving the marinade. Add olive oil into a hot skillet. Sear the tenderloins on all sides. Remove from the stove and transfer the tenderloins into a baking dish and put it in the oven. Roast for 12-14 minutes until the internal temperature reaches 145 F (Note: Roast time may depend on weight of pork tenderloin and oven so it’s best to use a meat thermometer. Remove roast from oven when internal temperature reaches 145 F). Remove dish from the oven and let the tenderloins rest for 10 minutes before slicing. Slice in 1/3″ slices.

Heat a wok or large frying pan on high. Add the marinade to the pan and bring to a rapid boil and cook for 1 minute. Add Napa cabbage into the pan and toss. Cook, stirring frequently, until the cabbage is crisp tender and most of the marinade has been cooked down, about 5 minutes.

To serve, put a bed of cabbage on individual plates. Top with several slices of pork and a few spoonfuls of the orange rhubarb compote.