Pork with Savory Quince Compote |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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White wine boosts the warm flavors of quince and rosemary in this sweet, savory compote or chutney for pork tenderloin. This dressed-up dish from our Test Kitchen makes a sophisticated but simple entree for special guests. Ingredients:
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon ground ginger |
1/4 teaspoon pepper |
2 pork tenderloins (1 pound each) |
compote: |
1 small onion, chopped |
1 tablespoon butter |
2 medium quinces, peeled and cut into 1/2-inch pieces |
1 cup reduced-sodium chicken broth |
1/2 cup white wine or additional reduced-sodium chicken broth |
1/4 cup honey |
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine the salt, thyme, ginger and pepper; sprinkle over pork. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 425° for 30-35 minutes or until a meat thermometer reads 160°.
2. Meanwhile, in a large nonstick skillet over medium heat, saute onion in butter until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Uncover; simmer 25-30 minutes longer or until quinces are tender and liquid is thickened. Discard bay leaf.
3. Let pork stand for 5 minutes before slicing. Serve with compote. Yield: 6 servings (1-1/2 cups compote).
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