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.