Ingredients for Tenderloin:
¾ – 1 lb pork tenderloin
Salt and pepper to coat
Preheat oven to 350⁰F. Season tenderloin with salt and pepper on both sides and sear in a medium hot skillet on both sides until a golden brown. Place the pork tenderloin on a sheet pan to finish baking to 160⁰F. Let rest for ten minutes after removing from the oven.
1 shallot, chopped
1 Tbsp. butter
1 Granny Smith apple, peeled and diced
1 Bosc pear, peeled and diced
½ cup dried cranberries
½ cup orange juice
½ cup apple cider
1 Tbsp brown sugar
1 Tbsp Dijon mustard
2 tsp chopped fresh rosemary leaves
½ tsp freshly ground black pepper
Pince cayenne pepper, about 1/8 tsp.
While the meat is roasting, prepare the compote.
Fruit Compote: Sauté shallots with butter over medium heat for 5 minutes. Add all of the remaining ingredients and bring to a boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5-8 minutes. Keep compote warm while tenderloin is cooking/resting. Slice the pork into individual chops and top with compote.
Wine Recommendation – Tassel Ridge WineryIowa Nouveau