Roasted Pork Tenderloin with Dried Cherry Compote
Elevate dinner with this Roasted Pork Tenderloin with Dried Cherry Compote, a stunning dish that balances savory and sweet flavors for a gourmet experience at home. Perfect for a special occasion or an elegant weeknight meal, this recipe pairs tender, juicy pork with a rich and tangy compote made from dried cherries, red wine, and a touch of honey. The pork is seasoned with a blend of dried thyme, garlic powder, and kosher salt, then perfectly seared and roasted to achieve a golden crust and succulent interior. The dried cherry compote, simmered with balsamic vinegar and chicken stock, adds a sweet-tart burst of flavor that complements the pork beautifully. Ready in under an hour and easy to prepare, this dish is sure to impress. Serve it with roasted veggies or creamy mashed potatoes for a complete, show-stopping plate.
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Recipe Information
Ingredients
- 1.5 pounds pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon garlic powder
- 2 tablespoons butter
- 1 medium, finely chopped shallot
- 0.5 cup dried cherries
- 0.5 cup red wine
- 0.5 cup chicken stock
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 2 sprigs fresh thyme sprigs (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. Rub it with 1 tablespoon of olive oil, then season evenly with kosher salt, black pepper, dried thyme, and garlic powder.
Heat a large oven-proof skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork for 18-20 minutes, or until the internal temperature reads 145°F (63°C) for medium-rare. Remove the pork from the oven, tent it loosely with foil, and let it rest for 5-10 minutes.
While the pork rests, prepare the dried cherry compote. In a small saucepan, melt the butter over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes.
Stir in the dried cherries, red wine, and chicken stock. Bring the mixture to a gentle simmer and cook for 6-8 minutes, allowing the liquid to reduce by half.
Add the honey and balsamic vinegar to the saucepan, stirring well. Simmer for another 2-3 minutes, or until the compote thickens slightly.
Slice the pork tenderloin into 1/2-inch medallions and arrange on a serving platter.
Spoon the dried cherry compote over the pork slices or serve it on the side. Garnish with fresh thyme sprigs if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 42.1 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 126 mg | 10% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3498 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
