Photo: Nina Choi
Hands-on Time
1 Hour 4 Mins
Total Time
2 Hours 21 Mins
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.

Ratings & Reviews

JimPalmSprings's Review

August 29, 2011
AWESOME! I wish I'd made more compote though. it could have used more. Easy and really tasty!

SingingGourmand's Review

January 24, 2013
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!

Alligarth's Review

October 03, 2012

weinan's Review

November 10, 2011
I had a pork tenderloin in the freezer and decided to try this. Didn't have currants so used golden raisins, didn't have wine used sherry instead. It was still very good. Can't wait to try it again with the right ingredients! I would make more of the sauce however. Maybe doubling the wine and the broth so you had plenty on the couscous.

perschef's Review

October 18, 2011
I'm a personal chef. One of my clients said it was our best pork tenderloin dish.

HiefMomma's Review

January 11, 2014