Pork Tenderloin with Orange Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
4 teaspoons extra-virgin olive oil, divided |
3/4 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1/4 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1 1/2 cups thinly sliced onion |
1/2 teaspoon grated orange rind |
1/2 cup fresh orange juice |
2 tablespoons dried currants |
2 tablespoons sherry vinegar |
1 teaspoon sugar |
1 cup fat-free, lower-sodium chicken broth |
1/4 cup dry white wine |
Directions:
1. Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch.
2. 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.
3. 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.
4. Spread onion mixture over pork; leave 1/2-inch border. Roll, starting with long side. Secure pork with wooden picks.
5. 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.
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