Pork Tenderloin with Orange Compote

Photo: Nina Choi

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.

Yield: Serves 4 (serving size: 3 pork slices and 2 tablespoons sauce)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 1 Hour, 4 Minutes
Total: 2 Hours, 21 Minutes

Nutritional Information

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

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

Preparation

  1. 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. 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. 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. 4. Spread onion mixture over pork; leave 1/2-inch border. Roll, starting with long side. Secure pork with wooden picks.
  5. 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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