Pork Tenderloin and Rhubarb Compote
with Garlicky Green Beans and Wild Rice- Soy
- Egg
- Sesame
- Crustaceans
- Wheat
- Tree nuts
- Mustard
- Soy
- Gluten
- Milk
- Sulphites
- Fish
- May contain traces of allergens
Ingredients: Pork tenderloin • #N/A • Green beans • Wild rice medley (parboiled rice, wild rice) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Ginger • Thyme • Chives.
Ingredients
340 g
Pork Tenderloin
2 unit(s)
Rhubarb
4 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
7 g
Thyme
½ cup
Wild Rice Medley
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
7 g
Chives
15 g
Ginger
170 g
Green Beans
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, stir in rice, half the thyme with their stems, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, strip remaining thyme leaves from stems, then finely chop.
- Pat pork dry with paper towels. Season with chopped thyme, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add pork. Sear for 4-6 min, turning to brown all sides.
- Transfer pork to an unlined baking sheet. Roast in the middle of the oven for 14-16 min, until golden.**
- Loosely cover with foil and set aside to rest for 2-3 min.
- Meanwhile, cut rhubarb into 1/2-inch slices.
- Peel, then mince or grate 1/2 tbsp (1 tbsp) ginger.
- Trim green beans.
- Thinly slice chives.
- To a small pot, add rhubarb, ginger and 1/4 cup (1/2 cup) water. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 5-8 min, stirring occasionally, until slightly thickened.
- Add apricot spread. Cook for 1 min, stirring often, until mixture has a jam-like consistency. (TIP: if you prefer a sweeter flavour, add sugar, 1/2 tsp at a time.)
- Meanwhile, heat the same pan (from step 2) over medium-high.
- When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add half the garlic spread. Cook for 1 min, stirring often, until garlic spread has melted and green beans are tender-crisp. Season with salt and pepper.
- When rice is done, remove thyme stems and fluff with a fork. Add remaining garlic spread and half the chives. Stir until spread is melted and combined.
- Once pork has rested, thinly slice.
- Divide rice, pork and green beans between plates.
- Spoon rhubarb compote over pork.
- Sprinkle remaining chives over pork.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The rhubarb compote was a clear favourite, praised for its bold, tangy flavour alongside the tender pork. The garlic spread stirred into the rice and green beans also drew consistent praise.
- Ease of prep: This meal takes longer than expected, so setting aside extra time helps everything come together without feeling rushed.
- Suggestions: Consider reducing the ginger slightly if you prefer the rhubarb flavour to come through more clearly. If the wild rice stays crunchy after the directed cook time, extending it by several minutes or substituting regular rice works well.
- Leftovers: Some reviewers wished there was more compote, so consider doubling the rhubarb portion if you enjoy a saucier finish.
