Thyme-Roasted Pork Tenderloin With Balsamic Shallot Compote Recipe

Name: Thyme-Roasted Pork Tenderloin With Balsamic Shallot Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 2 3/4 cups shallots 1/8-inch thick-sliced, about 4 large; 1 clove garlic cut lengthwise into thin strips; 1/2 cup Concord 100% grape juice; 1/4 cup reduced sodium chicken broth or organic; 2 tablespoons balsamic vinegar; 1 tablespoon honey; 1/4 teaspoon herbes de provence dried; 1 pinch salt; 1 pinch black pepper; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon dried thyme; 2 teaspoons canola oil; 125 pounds pork tenderloin 1 tenderloin, trimmed if needed; 1/4 teaspoon garlic powder

Servings: persons

1 tablespoon canola oil
2 3/4 cups shallots 1/8-inch thick-sliced, about 4 large
1 clove garlic cut lengthwise into thin strips
1/2 cup Concord 100% grape juice
1/4 cup reduced sodium chicken broth or organic
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 teaspoon herbes de provence dried
1 pinch salt
1 pinch black pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
2 teaspoons canola oil
125 pounds pork tenderloin 1 tenderloin, trimmed if needed
1/4 teaspoon garlic powder

1
Preheat oven to 400u00b0F.
2
To make compote, heat large skillet on medium-low heat. Add 1 Tbs oil to hot pan, followed by shallots. Stir and gently cook for 5 minutes. Do not brown. Add 1 clove garlic and reduce heat as needed as vegetables shrink. Cook 10 minutes. Pour in grape juice, broth, vinegar, honey, and gently simmer 40 minutes or until liquid thickens and almost completely evaporates. Stir in herbes de provence, 1 pinch salt, and 1 pinch 1 pinch pepper.
3
To prepare pork, combine 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp thyme and sprinkle on all sides of pork. Heat large fry pan or skillet with oven-proof handle on medium-high heat and add 2 tsp oil. Once oil shimmers, carefully add pork to pan, folding thinnest end of pork under itself and pressing down gently on center to ensure even browning. Partially cover with lid or foil to speed cooking while allowing steam to escape. Cook pork 3 to 4 minutes until brown on one side, then turn to brown 2 to 3 minutes on each remaining side until completely browned. Larger tenderloins may need to be turned once more to brown completely. Place in oven and cook 20 to 30 minutes, just until firm when pressed in the thickest section or an inserted thermometer reads 145u00b0F. Remove from oven, sprinkle evenly with garlic powder, and allow to rest 5 minutes. Slice at an angle into 1/2-inch pieces and serve with compote.
4
*If tenderloin is smaller or larger than 1 1/4 pound, adjust amount of seasoning accordingly.

34425

kcal

Calories

1991

Fat

Carbs

3833

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 3/4 cups shallots 1/8-inch thick-sliced, about 4 large, 1 clove garlic cut lengthwise into thin strips, 1/2 cup Concord 100% grape juice, and more.

Yes, Thyme-Roasted Pork Tenderloin With Balsamic Shallot 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.

Thyme-Roasted Pork Tenderloin With Balsamic Shallot Compote

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