Roasted Pork Tenderloin With Dried Cherry Compote

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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