Red Onion Compote Pork Tenderloin Recipe | DFM

Pork Tenderloin with Red Onion Compote

Prep Time

10 min.

Cook Time

15 min.

Serving Size

4 servings

Move over boring pork chops with applesauce! Tender, moist sear-roasted pork tenderloin paired with sweet and tangy, soft onions is definitely a few steps up yet just as easy. Serve green and yellow beans and roasted potatoes or brown rice on the side.

Ingredients

1 lb (500 g) pork tenderloin (about 1 large)
salt and pepper
1 Tbsp (15 mL) butter
1 large red onion, halved lengthwise and thinly sliced crosswise
1/2 tsp (2 ml) dried rosemary, crumbled
1 Tbsp (15 mL) all-purpose flour
1 cup (250 mL) milk
2 Tbsp (30 mL) cider vinegar
1 Tbsp (15 mL) pure maple syrup or liquid honey
chopped fresh parsley

Directions

1.	Preheat the oven to 400°F (200°C).
2.	Cut pork tenderloin into 1″ (2.5 cm) thick medallions; sprinkle with a pinch of each salt and pepper.
3.	Heat a large skillet over medium-high heat. Add butter and swirl to coat the pan. Brown pork, turning once, for about 1 minute per side or until golden. Transfer to a rimmed baking sheet and roast in the oven for 10 minutes or until a hint of pink remains inside. Remove from oven, tent with foil and let rest for 5 minutes.
4.	Meanwhile, add onion, rosemary, and 1/4 tsp (1 mL) of each salt and pepper to the skillet and sauté for about 2 minutes, or until starting to soften. Reduce heat to medium-low and cook, stirring, for 8 minutes, or until onions are very soft and lightly browned. Whisk flour into milk; gradually stir into pan. Simmer and stir for 3 minutes, or until thickened. Stir in vinegar and syrup.
5.	Spoon onions onto a plate, top with pork and sprinkle with parsley.

Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.

Tips

Be sure to heat the skillet well before browning pork to get a nice sear on the outside, and don’t try to turn the pork too soon or it will stick and tear.
Take a peek without lifting the entire piece to check that it’s nicely browned before you flip it over.
For the adventurous: butterfly pork tenderloin and stuff with 1/2 cup (125 mL) fresh bread crumbs, 1/4 cup (60 mL) chopped dried apricots, 2 cloves minced garlic, and salt and pepper; tie closed. Brown whole in the skillet, then roasts for about 25 minutes.
Slice crosswise and serve with onion compote.