Photo: Sam Loyd
Pork Tenderloin with Orange Rhubarb Compote
12 ingredients
20 min + 40 min
6
openrecipes
Topped with an orange and rhubarb compote, this rosemary pork tenderloin is a savory combination!
Estimated Nutrition (whole recipe, rough)
513
Calories
29g
Protein
28g
Fat
32g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups Orange Juice
- ½ cups White Wine
- 2 cloves Garlic, Finely Chopped
- 3 teaspoons Rosemary, Chopped & Divided
- 2 teaspoons Orange Zest, Divided
- 2 Salt And Pepper, to taste
- 1 pound Pork Tenderloins, About 1lb Each
- 2 Rhubarb, Sliced Into 1/2" Pieces
- ¼ cups Oranges, Peeled, Membranes Removed And Segmented
- 1 teaspoon Demerara Sugar
- 2 teaspoons Ginger, grated
- 1 whole Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes