Pork Tenderloin with Red Onion Compotes

Whether freshly harvested or out of cold storage, red onions can take centre stage in this sweet and tangy compote paired with tender, moist sear-roasted pork tenderloin that's quick and easy to make. Serve green and yellow beans and roasted potatoes on the side.

By Dairy Farmers of Canada

Prep time 10 minutes
Total time 25 minutes
Portion size Makes 4 servings

Ingredients
1 lb (500 g) pork tenderloin, (about 1 large)
Salt and pepper
1 tbsp (14.2 g) butter
1 large red onion, halved lengthwise and thinly sliced crosswise
1/2 tsp (2 mL) dried rosemary, crumbled
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) milk
2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) pure maple syrup or liquid honey
Chopped fresh parsley

Preparation
Preheat oven to 400F (200C).

Cut pork tenderloin into 1-inch (2.5 cm) thick medallions; sprinkle with a pinch each salt and pepper.

Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for 1 min per side or until golden. Transfer to a rimmed baking sheet and roast in oven for 10 min or until just a hint of pink remains inside. Remove from oven, tent with foil and let rest for 5 min.

Meanwhile, add onion, rosemary and 1/4 tsp (1 mL) each salt and pepper to skillet and saute for 2 min or until starting to soften. Reduce heat to medium-low and cook, stirring, for 8 min or until onions are very soft and lightly browned. Whisk flour into milk; gradually stir into pan. Simmer and stir for 3 min or until thickened. Stir in vinegar and syrup.

Spoon onions onto plate, top with pork and sprinkle with parsley.

Makes 4 servings.

Additional information : Be sure to heat the skillet well before browning pork to get a nice sear on the outside and don't try to turn the pork too soon or it will stick and tear. Take a peek without lifting the entire piece to check that it's nicely browned before you flip it over.

Butterfly pork tenderloin and stuff with 1/2 cup (125 mL) fresh bread crumbs, 1/4 cup (60 mL) chopped dried apricots, 2 cloves minced garlic, salt and pepper; tie closed. Brown whole in the skillet, then roast for 25 min. Slice crosswise and serve with onion compote.


Nutritional Information
Energy: Calories 228 Protein 29g Carbohydrate 13g Fat 6g
Fibre 1g Sodium 135mg  
Top 5 Nutrients
Nutrient % DV*
Calcium 97 mg 9% Thiamin 100% Selenium 83% Vitamin B6 58% 
Vitamin B12 47%

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