2 ½ - 3 lbs. pork tenderloin
5 sprigs thyme
2 cloves garlic, smashed
olive oil
salt and pepper

Rhubarb Thyme Jam
4 ½ cups rhubarb, diced
¾ cup white wine
½ cup orange juice
1 box (1.75 oz.) pectin
5 ½ - 6 cups sugar
1 star anise
2 slices crystalized ginger
2-3 sprigs thyme
pinch salt and pepper

Combine pork, thyme, garlic, olive oil, and a pinch of black pepper. Refrigerate for at least 2-4 hours. Meanwhile make the sauce.

Place the wine, star anise, and ginger in a sauce pot over low heat. Reduce almost all the way. Add orange juice, thyme, and pepper, Reduce until almost gone, Add rhubarb and pectin and bring back to a boil. Whisk in sugar. Bring back to a boil, and boil for 1 minute. Remove from heat, Skim any foam off of top. Discard star anise, ginger, and thyme. Let cool.

Preheat oven to 350º

Heat 2 Tbs. olive oil in a large pan over medium high heat. Sprinkle pork with salt and place in pan. brown evenly. place pork on a sheet pan along with garlic and thyme sprigs. Place in oven and cook until internal temperature is 150º (using a meat thermometer), about 25-35 minutes (depending on the size of the tenderloin)(. Let rest for 10 minutes. Slice and arrange on plates. Place a spoonful of the rhubarb jam next to it.