With cherries and rhubarb, this compote comes together perfectly. Meanwhile, a little crust on the pork tenderloin gives it a golden brown colour and great texture. Serve this up as an appetizer, however it makes an easy dinner as well with your favourite pinot noir.


  • 1/4 cup (50 mL) panko breadcrumbs

  • 1 tbsp (15 mL) chopped parsley

  • 1 small clove garlic, minced

  • 1/2 tsp (2 mL) chopped fresh thyme

  • 2 tsp (10 mL) Dijon mustard

  • Pinch each salt and pepper

  • 1 pork tenderloin, about 12 oz/375 g

  • 1 tbsp (15 mL) canola oil

  • 1 baguette, sliced

Cherry Rhubarb Compote:

  • 1 cup (250 mL) chopped fresh rhubarb

  • 3/4 cup (175 mL) halved pitted cherries

  • 2 tbsp (25 mL) packed brown sugar

  • 1 tbsp (15 mL) butter


1. Cherry Rhubarb Compote: In saucepan, combine rhubarb, cherries, brown sugar and butter over medium heat and stir occasionally until butter is melted. Cover and cook for 5 minutes. Stir and remove from heat.

2. Meanwhile, in shallow dish combine breadcrumbs, parsley, garlic and thyme. Spread mustard all over pork tenderloin and sprinkle with salt and pepper. Roll and press breadcrumb mixture all over pork tenderloin.

3. In oven proof skillet, heat oil over medium high heat and brown tenderloin on all sides. Place skillet in 400 F (200 C) oven for about 20 minutes or until hint of pink remains and thermometer inserted in tenderloin reaches 155 F (68 C). Let stand 5 minutes before slicing.


4. Serve 1 pork slice on baguette slice and top with compote. Repeat with remaining pork, baguette and compote.

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