Pork Tenderloin with Rhubarb-Shallot Compote

Pork Tenderloin with Rhubarb-Shallot Compote
7 Ingredients
  • 1 lb. rhubarb
  • ½ c. shallots
  • 1½ tbsp. unsalted butter
  • ⅓ c. sugar
  • 1 tsp. minced thyme plus twelve 2-inch thyme sprigs
  • kosher salt and freshly ground pepper
  • 2 pork tenderloins (3/4 pound each)
Nutrition
346
17% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

16% 10

Saturated

24% 5

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

9% 28

Carbs (net)

- 24

Fiber

17% 4

Sugars

- 19

Sugars, added

- 17

Protein

71% 36

Cholesterol

39% 116

Sodium

33% 781

Calcium

16% 158

Magnesium

19% 78

Potassium

23% 1100

Iron

21% 4

Zinc

31% 3

Phosphorus

62% 433

Vitamin A

7% 64

Vitamin C

28% 25

Thiamin (B1)

136% 2

Riboflavin (B2)

49% 1

Niacin (B3)

70% 11

Vitamin B6

105% 1

Folate equivalent (total)

5% 19

Folate (food)

- 19

Folic acid

- 0

Vitamin B12

35% 1

Vitamin D

4% 1

Vitamin E

5% 1

Vitamin K

30% 35
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