Roasted Pork Tenderloin With Apple And Bacon Compot

Name: Roasted Pork Tenderloin With Apple And Bacon Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 fresh sage leaves; Two 1-kb pork tenderloins; 1 1/2 tsp. kosher salt; 1 1/2 tsp freshly ground black pepper; 2 Tbsp plus 1 cup canola oil; 4 oz. applewood-smoked bacon (about 4 slices), cut into 1/4-inch-wide slices; 2 garlic cloves, cut into thin slices; 1 small white onion (about 8 oz.), peeled, halved, and cut into 1/4-inch slices; 1 tsp. fresh thyme leaves; 4 tart, green apples (about 2 lb.), cored an cut into 1/2 inch cubes; 1/2 cup unfiltered apple cider; Pumpkin and Sage Polenta (see separate recipe)

Servings: persons

24 fresh sage leaves
Two 1-kb pork tenderloins
1 1/2 tsp. kosher salt
1 1/2 tsp freshly ground black pepper
2 Tbsp plus 1 cup canola oil
4 oz. applewood-smoked bacon (about 4 slices), cut into 1/4-inch-wide slices
2 garlic cloves, cut into thin slices
1 small white onion (about 8 oz.), peeled, halved, and cut into 1/4-inch slices
1 tsp. fresh thyme leaves
4 tart, green apples (about 2 lb.), cored an cut into 1/2 inch cubes
1/2 cup unfiltered apple cider
Pumpkin and Sage Polenta (see separate recipe)

1
1. Preheat oven to 400u00b0F. Mince 8 sage leaves and reserve until needed
2
2. Bring tenderloins to room temperature; dry completely with paper towels
3
3. Place a roasting rack on baking sheet. Season pork with 1 tsp. salt and 1/4 tsp. pepper. In large saute pan over med-high heat, heat 2 Tbsp. oil until sheen develops and oil begins to separate. Add pork; brown well and evenly on all sides, turning occasionally, 2 minutes/side
4
4. Remove pork from pan (reserve pan); place pork on roasting rack. Place pork on middle rack of oven; roast until center of the meat reaches internal temperature of 145u00b0F for med-rare (pink in the middle), about 25 min or 150u00b0F for med, 30 to 35 min
5
5. While pork roasts, add bacon to reserved pan and cook over med heat, stirring frequently, until crisp, 6-8 min. Stir in garlic; cook for 30 sec or until aromatic. Stir in onion, sage and thyme and saute, stirring and scraping the bottom of pan for browned bits, until onion is tender, about 4 min. Add apples and saute, stirring often, until lightly caramelized and tender, about 5 min
6
6. Turn heat to high; add the cider to deglaze pan. Scrape remaining browned bits from bottom of pan. Lower heat to med-high and reduce liquid to thick glaze, stirring occasionally, 4 to 5 min. Season with remaining 1/2 teaspoon salt and 1/4 tsp. pepper. Remove from heat and keep warm.
7
7. Remove pork from oven and cover loosely with aluminum foil. Let stand for 10 min. Internal temperature will continue to rise by 5 to 10 degrees
8
8. While pork is resting, heat 1 cup canola oil in small saucepan over med-high heat. Once oil is warm enough that the sage leaves sizzle without smoking, fry remaining 15 sage leaves until crisp, about 10 to 20 sec. Remove sage leaves and place on plate lined with paper towels
9
9. Cut pork into 1/2-inch-thick medallions. Arrange the medallions over a bed of pumpkin and sage polenta; border with about 1/2 cup apple and bacon compote per serving. Place 2 sage leaves on each plate and serve

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 fresh sage leaves, Two 1-kb pork tenderloins, 1 1/2 tsp. kosher salt, 1 1/2 tsp freshly ground black pepper, and more.

Yes, Roasted Pork Tenderloin With Apple And Bacon Compote falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pork Tenderloin With Apple And Bacon Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions