Recipe of the Week

Recipe of the Week
Pork Tenderloin with Fall Fruit Compote

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.

 Compote:

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

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