Recipe by Dancer^
This is so good it amazed everyone.
Top Review by Kay D.
I did enjoy the taste of this, but I think next time I will switch the amount of chili powder and mustard powder; I would have rather have had a more "mustardy" flavor with the sweetness of the cherries. Overall, quite nice. I served this with #82867 Garlic Asiago Mashed Potatoes.
Roasted Pork Tenderloin
- 2 (1 1/2 lb) pork tenderloin
- 4 tablespoons chili powder
- 2 tablespoons mustard powder
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon salt
- 2 cloves crushed garlic
- 1⁄2 cup oil
Dried Cherry Compote
- 4 tablespoons butter, divided
- 1⁄2 cup chopped red onion
- 1⁄2 cup chopped shiitake mushrooms or 1⁄2 cup portabella mushroom
- 2 cups beef broth
- 1 teaspoon grated orange zest
- 1 cup cabernet sauvignon wine or 1 cup merlot
- 1 cup port wine
- 1 cup michigan dried cherries or 1 cup other dried cherries
- 1⁄4 cup orange juice
- 1 tablespoon chopped thyme
Directions See How It's Made
- For Pork, pre-heat oven to 400 degrees.
- Trim fat and silver skin from tenderloins.
- Mix chili powder, mustard powder, rosemary, and salt.
- Stir garlic into oil.
- Add oil mixture to dry ingredients to make a paste.
- Rub paste over tenderloins, cover and let marinate in refrigerator for about 1 1/2 hours.
- Place tenderloin in roasting pan and roast until medium or until meat thermometer registers 155 degrees in thickest part of meat, about 25 to 30 minutes.
- For Dried Cherry Compote, heat 1 tablespoon of the butter in skillet and add onions and mushrooms.
- Sauté until soft, about 5 minutes.
- Add beef broth, orange zest, and wines.
- Bring to boil and cook until the sauce is reduced by half.
- Add the dried cherries, orange juice, and thyme and continue cooking until the sauce becomes syrupy.
- Remove from heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time.
- Bring back to a boil just before serving.