ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Tenderloin with Orange Compote

Photo: Nina Choi
Hands-on time 1 hr, 4 mins
Total time 2 hrs, 21 mins
Yield Serves 4 (serving size: 3 pork slices and 2 tablespoons sauce)
Spice up that pork tenderloin you have in the fridge and make this delicious dish stuffed with orange compote. Serve with couscous and fresh green beans.

Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • 4 teaspoons extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups thinly sliced onion
  • 1/2 teaspoon grated orange rind
  • 1/2 cup fresh orange juice
  • 2 tablespoons dried currants
  • 2 tablespoons sherry vinegar
  • 1 teaspoon sugar
  • 1 cup fat-free, lower-sodium chicken broth
  • 1/4 cup dry white wine

Nutrition Information

  • calories 229
  • fat 7.1 g
  • satfat 1.4 g
  • monofat 4.2 g
  • polyfat 0.9 g
  • protein 24.9 g
  • carbohydrate 12.4 g
  • fiber 1.2 g
  • cholesterol 74 mg
  • iron 1.5 mg
  • sodium 536 mg
  • calcium 28 mg

How to Make It

  1. Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch.

  2. Combine 1 teaspoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and red pepper in a small bowl. Brush pork with mixture. Cover and refrigerate for 1 hour.

  3. Heat remaining 1 tablespoon oil in a large skillet over medium-low heat. Add onion; cook 20 minutes or until golden brown, stirring occasionally. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, rind, and next 4 ingredients (through sugar); bring to a boil. Cook 14 minutes or until liquid almost evaporates, stirring occasionally. Cool slightly.

  4. Spread onion mixture over pork; leave 1/2-inch border. Roll, starting with long side. Secure pork with wooden picks.

  5. Combine broth and wine in a large Dutch oven; bring to a boil. Add tenderloin; cover, reduce heat, and simmer 15 minutes or until a thermometer registers 145°. Remove pork from pan; keep warm. Bring cooking liquid to a boil; cook 8 minutes or until reduced to 1/2 cup. Strain cooking liquid through a sieve into a bowl; discard solids. Remove and discard wooden picks from pork; slice crosswise.