Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Joanne Weir
Recipe by Cooking Light September 2011

Gallery

Credit: Nina Choi

Recipe Summary test

hands-on:
1 hr 4 mins
total:
2 hrs 21 mins
Yield:
Serves 4 (serving size: 3 pork slices and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch.

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  • 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.

  • 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.

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

  • 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.

Nutrition Facts

229 calories; fat 7.1g; saturated fat 1.4g; mono fat 4.2g; poly fat 0.9g; protein 24.9g; carbohydrates 12.4g; fiber 1.2g; cholesterol 74mg; iron 1.5mg; sodium 536mg; calcium 28mg.
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