I had a surprise dinner guest, and needed a recipe for which I had everything on hand. This was a winner! The only substitution I made was port vinegar instead of sherry vinegar. I also doubled the amount of the rub. Next time I think I'll throw in some garlic with the onions - there will definitely be a next time!
Pork Tenderloin with Orange Compote
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.
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1 Hour, 4 Minutes
Total: 2 Hours, 21 Minutes
- Calories: 229
- Fat: 7.1g
- Saturated fat: 1.4g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 0.9g
- Protein: 24.9g
- Carbohydrate: 12.4g
- Fiber: 1.2g
- Cholesterol: 74mg
- Iron: 1.5mg
- Sodium: 536mg
- Calcium: 28mg
- 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
- 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.
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