Pork Tenderloin With Rhubarb-Shallot Compote

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1 pound rhubarb, stalks only, sliced 1/2 inch thick

1/2 cup shallots, halved lengthwise and thinly sliced crosswise

1 1/2 tablespoons unsalted butter, melted

1/3 cup sugar

1 teaspoon minced thyme plus twelve 2-inch thyme sprigs

Kosher salt and freshly ground pepper

2 pork tenderloins (3/4 pound each), cut into 6 pieces each

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