Prep Time
20 Mins
Cook Time
30 Mins
6 to 8 servings

How to Make It

WHISK oil, garlic, mustard, thyme, rosemary, pepper and salt in shallow dish until well blended. Add pork. Cover; marinate in refrigerator 4 hours or overnight.

COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler.

REMOVE pork from marinade; discard marinade. Grill or broil tenderloin until medium done, about 8 to 10 minutes. Let stand 10 minutes before slicing diagonally into 1⁄4-inch pieces.

HEAT oil in medium skillet over medium heat. Add onion and mushrooms; cook and stir until lightly browned, about 3 to 5 minutes. Add beef broth. Bring to a boil and continue cooking until liquid is reduced by about half.

REDUCE heat. Add preserves and thyme. Simmer sauce, continuing cooking until thick. Remove from heat. Whisk in butter, one piece at a time. Serve warm with pork. Garnish with rosemary sprigs. TIP: Cherry Compote may be made ahead. Cook after adding preserves and thyme. Refrigerate. Reheat; stir in butter just before serving.

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Ratings & Reviews

Kika121's Review

August 11, 2010
This recipe was a winner with my family. The cherry compote is DELICIOUS!!!!! I have 3 sons and a hubby who prefer steak and taters, so finding a recipe that strays from the norm that they would enjoy is rare. Just last night they were telling me not to waste my time with fancy sauces and gravies but that didn't hinder my attempt today. They couldn't get enough of the cherry compote sauce. YUMMY! I'll be adding this recipe to our favorites list.

ACinNYC's Review

July 08, 2010
This was pretty good.. I did think it was a little sweet for my taste but I think that was the cherry perserve I was using