Can you tell that I’m running out of ideas for post titles? Well, I am.  It’s hard to be creative with these things, day after day. 🙂  I may soon resort to Pork 5, Chicken 27, and Salad 34. Whatever, this is a pork recipe…

I used up the remaining rhubarb-strawberry compote. If you didn’t make the compote, you can still make this recipe, just substitute jam or preserves. I also had small portions of three different onions in my fridge; red onion, sweet onion, and a large shallot, so I combined those to make up the 1 1/2 cups needed for the sauce. Any type of onion will do. The recipe works equally well with pork loin or pork tenderloin, whichever you prefer or find on sale.

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