Photo: Nina Choi
Hands-on Time
1 Hour 4 Mins
Total Time
2 Hours 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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

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