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
Photo: Nina Choi
Serve with couscous and fresh green beans.
Yield: Serves 4 (serving size: 3 pork slices and 2 tablespoons sauce)
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1 Hour, 4 Minutes
Total: 2 Hours, 21 Minutes
Amount per serving
- 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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