Pork Tenderloin with Cherry Compote
Prep Time: 20 min
Cook Time: 30 Min
Serves 6 to 8 Servings
Difficulty Moderate
Ingredients
- 1/2 C. Crisco® Pure Vegetable Oil
- 1 clove garlic
- 1/4 C. Dijon mustard
- 1 tsp. dried thyme
- 1 tsp. Spice Islands® Rosemary
- 1 tsp. black pepper
- 1/2 tsp. salt
- 1 pork tenderloin (about 1 1/2 lbs.) trimmed
- CHERRY COMPOTE
- 1 Tbsp. Crisco® Pure Vegetable Oil
- 1/2 small red onion
- 1/4 C. coarsely chopped shiitake mushrooms
- 1 C. beef broth
- 1 (12 oz.) jar Polaner® Cherry All Fruit
- 1 1/2 tsp. dried thyme
- 3 Tbsp. chilled butter
- 6 sprigs fresh rosemary for garnish
Directions
- WHISK oil, garlic, mustard, thyme, rosemary, pepper and salt in shallow dish until well blended. Add pork. Cover; marinate in refrigerator 4 hours or overnight.
- COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler.
- REMOVE pork from marinade; discard marinade. Grill or broil tenderloin until medium done, about 8 to 10 minutes. Let stand 10 minutes before slicing diagonally into 1⁄4-inch pieces.
- HEAT oil in medium skillet over medium heat. Add onion and mushrooms; cook and stir until lightly browned, about 3 to 5 minutes. Add beef broth. Bring to a boil and continue cooking until liquid is reduced by about half.
- REDUCE heat. Add preserves and thyme. Simmer sauce, continuing cooking until thick. Remove from heat. Whisk in butter, one piece at a time. Serve warm with pork. Garnish with rosemary sprigs.
- Cherry Compote may be made ahead. Cook after adding preserves and thyme. Refrigerate. Reheat; stir in butter just before serving.
