Recipe Details

Thyme-Roasted Pork Tenderloin with Balsamic Shallot Compote

Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients


Compote:

1 tablespoon canola oil
2 3/4 cups shallots, 1/8-inch thick-sliced (about 4 large)
1 clove garlic, cut lengthwise into thin strips
1/2 cup Concord 100% grape juice
1/4 cup chicken broth, reduced sodium or organic
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 teaspoon dried herbes de Provence
1 pinch salt
1 pinch black pepper

Pork:

1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
2 teaspoons canola oil
1 pork tenderloin, (about 1 1/4 pound*) that has sat at room temperature for 30 minutes, trimmed if needed
1/4 teaspoon garlic powder

Cooking Directions

Preheat oven to 400°F.

To make compote, heat large skillet on medium-low heat. Add oil to hot pan, followed by shallots. Stir and gently cook for 5 minutes. Do not brown. Add garlic and reduce heat as needed as vegetables shrink. Cook 10 minutes. Pour in juice, broth, vinegar, honey, and gently simmer 40 minutes or until liquid thickens and almost completely evaporates. Stir in herbs, salt, and pepper.

To prepare pork, combine salt, pepper, and thyme and sprinkle on all sides of pork. Heat large fry pan or skillet with oven-proof handle on medium-high heat and add the oil. Once oil shimmers, carefully add pork to pan, folding thinnest end of pork under itself and pressing down gently on center to ensure even browning. Partially cover with lid or foil to speed cooking while allowing steam to escape. Cook pork 3 to 4 minutes until brown on one side, then turn to brown 2 to 3 minutes on each remaining side until completely browned. Larger tenderloins may need to be turned once more to brown completely. Place in oven and cook 20 to 30 minutes, just until firm when pressed in the thickest section or an inserted thermometer reads 145°F. Remove from oven, sprinkle evenly with garlic powder, and allow to rest 5 minutes. Slice at an angle into 1/2-inch pieces and serve with compote.

*If tenderloin is smaller or larger than 1 1/4 pound, adjust amount of seasoning accordingly.

Makes 4 servings

Serving Suggestions

Recipe courtesy of Michelle Dudash

Nutrition Information

Calories: 282 calories
Protein: 29 grams
Fat: 10 grams
Sodium: 661 milligrams
Cholesterol: 71 milligrams
Saturated Fat: 2 grams
Carbohydrates: 22 grams
Fiber: 2 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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