For Pork & Marinade

• 2½ - 3 lb pork tenderloin, trimmed of fat & silver skin
• 4 cloves garlic, smashed
• 5 thyme sprigs
• ground black pepper
• drizzle of olive oil (about 3 tbsp)

For Rhubarb Thyme Jam (makes about 3 cups)

• ¾ cup white wine
• 1 star anise
• 2 slices crystallized ginger
• ½ cup orange juice
• 2-3 thyme sprigs
• 4½ cups sliced or diced rhubarb (1½ lbs or 10-11 stalks)
• 1 packet (1.75 oz) pectin
• 5½ - 6 cups sugar

To Sear & Roast Pork

• salt
• 2 tbsp olive oil

Marinate Pork

1. Place pork in a baking dish
2. Rub pork with smashed garlic. Bruise (lightly tap with a knife to release oils) sprigs of thyme and add to the baking dish
3. Season all sides of the tenderloin with black pepper
4. Drizzle olive oil on all sides
5. Wrap in plastic and refrigerate for at least 2-4 hours  

Make Rhubarb Thyme Jam

1. Place wine, star anise and ginger in a saucepot over low heat and reduce ingredients 8-10 minutes to a syrupy consistency
2. Add orange juice and thyme. Reduce until liquid is almost gone, about 6-7 minutes
3. Add rhubarb, stir to mix ingredients, and turn heat to medium-high
4. Gradually stir in the pectin and bring to a boil. This may take 3-4 minutes. Once at a boil, allow to cook 1 minute
5. Add sugar and stir to combine. Bring back to a boil and cook 1 additional minute
6. Remove from heat and skim any foam off the top. Discard star anise, ginger and thyme. Set aside and let cool

Roast Pork, Slice & Serve

1. Preheat oven to 350°
2. Heat 2 tbsp olive oil in a large pan over medium-high heat
3. Sprinkle pork on all sides with salt
4. Remove pork from marinating dish, leaving the crushed garlic cloves and thyme behind
5. Place in heated pan and brown evenly, 3¼ - 4 minutes each side (this will take about 8-10 minutes)
6. Remove back to the baking dish, on top of the garlic and thyme sprigs
7. Place in the oven and roast until internal temperature is 150° (using a meat thermometer), about 25-30 minutes (depending on the size of the tenderloin)
8. Remove from the oven and let rest for 8-10 minutes, then slice and arrange on plates with a spoonful of rhubarb thyme jam