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Pork Tenderloin with Ginger-Apple Compote

Yields2 ServingsPrep Time25 minsCook Time10 minsTotal Time35 mins

Tender medallions of pork with a ginger-apple-cherry compote... to die for!
From: Allrecipes.com

Pork & Marinade
 3 tbsp balsamic vinegar
 1 garlic minced
 ½ tsp dried thyme leaves
 3 tbsp olive oil
 ½ pork tenderloin sliced 1/4" thick medallions
Compote
 ¼ cup butter
 2 tbsp packed brown sugar
 1 apple, peeled, halved then thinly sliced
 3 tbsp dried cherries
 1 tsp grated fresh ginger root
 ¼ tsp ground cinnamon
 ¼ tsp ground nutmeg
Marinade
1

Mix the balsamic vinegar, garlic, olive oil and thyme in a small bowl until well mixed.

2

Pour the marinade into a resealable plastic bag. Add the pork pieces coat with the marinade squeeze out excess air and seal the bag. Marinate at room temp for at least 1 Hr.

Compote
3

Melt the butter in a small sauce pan over medium heat. Stir in the brown sugar until it begins to simmer.

4

Add the apples, cherries, ginger, cinnamon and nutmeg. Reduce the heat to low and cook, stirring often, until the apple is tender about 15 Mins.

Move to a serving bowl for the table.

Pork
5

When everything else for the meal is ready; Preheat saute pan and coat with just enough oil to coat the pan. Remove the pork from the marinade and shake off excess. Discard the remaining marinade.

6

Cook the pork in a single layer about 2 Mins per side. Be very careful not to overcook the pork... it cooks very fast.
Remove to a warm plate and continue cooking the pork in batches.

Serve
7

Serve the sliced pork with the compote at the table.

8

Side with:
Basmati rice or Nanny's Potato Casserole (Our favorite)

Nutrition Facts

2 servings

Serving size