Pork with Gingered Rhubarb, Watercress, Fennel, and Yogurt

Pork with Gingered Rhubarb Compote, Watercress-Fennel Salad, and Yogurt

Recipe creativity aside, my favorite part of building a dish is the design. I am not artistic at all. Like not one bit. I still struggle with pastry design if its anything beyond a minimalist-clean line design. I even drew a person the other day and my (almost) 3 year old looked at it with her head tilted to the side (for a good 10 seconds) and said: “Mama, what is that?” So yeah, no artistic bone in my body. At least in the literal sense. I am, however, very good at plate design. One example is the Seared Pork with Gingered Rhubarb Compote, Watercress, Fennel, and Yogurt recipe I created this week. I honestly surprised myself at how great this dish looked considering how little effort went it.

Ever since I discussed my new found love of rhubarb, I’ve been doing all I can to work it into my recipes. It finally got to the point where I decided I needed to do some kind of big batch recipe so that I could preserve and enjoy rhubarb for the next few months. And even though I haven’t tested the pH of this rhubarb recipe yet (preservation of foods need to be at a certain pH level in order to eliminate bacteria spores from growing), it’s certainly one to keep around for as long as possible… which might not be too long because it’s that good! This bright, slightly sweet, slightly tart compote would make a great sauce for fish, salad, steak, you name it! In fact, it quickly became the starting off point for this entire recipe.

Pork with Gingered Rhubarb Compote, Watercress-Fennel Salad, and Yogurt

So somewhere between this gingered rhubarb compote, the other supporting (albeit delish!) ingredients, and the creation of this pork with gingered rhubarb compote recipe the artist in me came to life. This dish is shockingly easy to prepare and yet it took on a flow of color and movement that made those modest ingredients really sing.

My reason for this lengthy ode to the art of my rhubarb compote? Let your ingredients move you. You may not be the best cook. You may even feel like you have zero talent in the kitchen. But I bet, if you take a step back and cook something that excites you, or inspires you, or sounds unbelievably tasty to you, you may become the cook you never knew you were. I find that when people claim to not be good cooks its because they lack confidence. So cut yourself some slack. It’s just food… just enjoy it. Enjoy the ingredients, enjoy the preparation, enjoy the eating. Let the art of food flow out of you. You’ll be surprised at what you’re capable of.

Ingredients for this recipe:

Print Recipe
Pork with Gingered Rhubarb Compote, Watercress-Fennel Salad, and Yogurt
This Pork with Gingered Rhubarb Compote, Watercress and Fennel Salad, and Yogurt is a perfect weeknight meal. It's ease is mirrored by a zesty punch of textures and flavors.
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Gingered Rhubarb Compote
Watercress Fennel Salad and Garnish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Gingered Rhubarb Compote
Watercress Fennel Salad and Garnish
Instructions
Pork Tenderloin
  1. Season the pork generously with salt. In a skillet over medium heat, add oil and sear all sides of the pork tenderloin. Place seared pork in a preheated 400 degree oven until the internal temperature is 125 degrees. Rest for 10 minutes before slicing.
Gingered Rhubarb Compote
  1. In a large saucepan over medium-low heat, add oil and julienned onions. Saute for 20-30 minutes until onions are brown and caramelized (deglaze with splash of apple juice if pan/onions are starting to darken too fast without caramelizing). Once caramelized, add in the minced ginger, spices, and mustard seed. Saute for 1 minute then add in the apple juice. Simmer until reduced by half (about 10 minutes). Add in the rhubarb and simmer for 30-40 minutes or until sauce is reduced, thick, and slightly syrupy. Add in the apple cider vinegar, honey, and salt to taste. Reheat for serving. (Depending on how saucy you want your plate, this may make more than needed for this recipe. But yay for leftover sauce!!)
    Rhubarb
Salad and Serving
  1. Toss julienned fennel with oil and salt and place in 400 degree over for 10-15 minutes, or until slightly charred. Cool fennel then toss with watercress and tiny drizzle of olive oil and pinch of salt. Mix yogurt with milk so its a thick, but runny, sauce. Spread yogurt sauce on plate and top with salad, sliced pork tenderloin, and rhubarb compote. Garnish with fennel fronds if saved.
    Pork with Gingered Rhubarb Compote, Watercress-Fennel Salad, and Yogurt
Share this Recipe
 
Advertisements

This site uses Akismet to reduce spam. Learn how your comment data is processed.