Pork Tenderloin with Cranberry Compote
I came across this recipe for Pork Tenderloin with Cranberry Compote about 18 years ago in the Sunset Magazine and immediately planned a dinner party with our good friends. It has been in my dinner menu rotation ever since. It's that good ... and it's simple so that's a plus!
Ingredients
- 2 pork tenderloin about 1 pound each
- 2 Tablespoons coarse-ground pepper
- 3 teaspoons salt
- 4 Tablespoons neutral oil for browning the tenderloins
- 1 small red onion chopped
- 1 cup dried sweetened cranberries
- ⅓ cup raspberry vinegar
- ⅓ cup chicken broth
- 1 Tablespoon sugar see notes
- ⅓ cup butter
Instructions
- Heat oven to 400°F.
- Coat the pork tenderloins with the pepper and salt. Put 1 Tablespoon of neutral oil in a hot skillet and brown the pork on all sides, 5-7 minutes total. Set into the oven for 20-30 minutes or until the internal temperature is 145°. Let it rest for 5 minutes.
- While the pork is finishing in the oven, make the compote. In a small saucepan, pour a bit of oil, then add the chopped purple onion. Cook and stir for about 5 minutes until the onion is limp.
- Add the cranberries, vinegar, broth, and sugar. Stir till liquid is reduced to about 2 Tablespoons. It will take about 7 minutes. Reduce heat to low, then add the butter and stir till melted.
- Cut the pork tenderloins into slices and serve with the Cranberry Compote.
Notes
Coconut sugar can be substituted for regular sugar. Or use organic cane sugar.
Tried this recipe?Let us know how it was!