ROASTED PORK TENDERLOIN WITH DRIED CHERRY COMPOTE
Make and share this Roasted Pork Tenderloin With Dried Cherry Compote recipe from Food.com.
Provided by Dancer
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 689.2, Fat 40.4, SaturatedFat 11.7, Cholesterol 170.3, Sodium 799.6, Carbohydrate 15.1, Fiber 2.8, Sugar 5.6, Protein 49.4
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