Roasted Pork Tenderloin With Dried Cherry Compote

Name: Roasted Pork Tenderloin With Dried Cherry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Pork Tenderloin; 2 (1 1/2 lb) pork tenderloin; 4 tablespoons chili powder; 2 tablespoons mustard powder; 1 teaspoon chopped fresh rosemary; 1 teaspoon salt; 2 cloves crushed garlic; 1/2 cup oil; Dried Cherry Compote; 4 tablespoons butter, divided; 1/2 cup chopped red onion; 1/2 cup chopped shiitake mushrooms or 1/2 cup portabella mushroom; 2 cups beef broth; 1 teaspoon grated orange zest; 1 cup cabernet sauvignon wine or 1 cup merlot; 1 cup port wine; 1 cup michigan dried cherries or 1 cup other dried cherries; 1/4 cup orange juice; 1 tablespoon chopped thyme

Servings: persons

Roasted Pork Tenderloin
2 (1 1/2 lb) pork tenderloin
4 tablespoons chili powder
2 tablespoons mustard powder
1 teaspoon chopped fresh rosemary
1 teaspoon salt
2 cloves crushed garlic
1/2 cup oil
Dried Cherry Compote
4 tablespoons butter, divided
1/2 cup chopped red onion
1/2 cup chopped shiitake mushrooms or 1/2 cup portabella mushroom
2 cups beef broth
1 teaspoon grated orange zest
1 cup cabernet sauvignon wine or 1 cup merlot
1 cup port wine
1 cup michigan dried cherries or 1 cup other dried cherries
1/4 cup orange juice
1 tablespoon chopped thyme

1
For Pork, pre-heat oven to 400 degrees.
2
Trim fat and silver skin from tenderloins.
3
Mix chili powder, mustard powder, rosemary, and salt.
4
Stir garlic into oil.
5
Add oil mixture to dry ingredients to make a paste.
6
Rub paste over tenderloins, cover and let marinate in refrigerator for about 1 1/2 hours.
7
Place tenderloin in roasting pan and roast until medium or until meat thermometer registers 155 degrees in thickest part of meat, about 25 to 30 minutes.
8
For Dried Cherry Compote, heat 1 tablespoon of the butter in skillet and add onions and mushrooms.
9
Saute until soft, about 5 minutes.
10
Add beef broth, orange zest, and wines.
11
Bring to boil and cook until the sauce is reduced by half.
12
Add the dried cherries, orange juice, and thyme and continue cooking until the sauce becomes syrupy.
13
Remove from heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time.
14
Bring back to a boil just before serving.

533

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 19 ingredients. The key ingredients include: Roasted Pork Tenderloin, 2 (1 1/2 lb) pork tenderloin, 4 tablespoons chili powder, 2 tablespoons mustard powder, and more.

Yes, Roasted Pork Tenderloin With Dried Cherry Compote falls under the Soups & Stews 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!