Pork Tenderloin with Cherry Compote
Category
Entree, Main Course
Servings
4
Author:
The Salty Cooker
Ingredients
1 pork tenderloin
¼ cup olive oil
1 tsp kosher salt
1 tsp black pepper
½ tsp garlic powder
¼ cup dijon mustard
1 tsp dry rosemary
¼ cup pinot noir
1 cup frozen cherries
¼ cup orange juice
1 tsp kosher salt
½ tsp black pepper
1 tsp thyme
2 tbsp unsalted butter
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NanoBond Skillet
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NanoBond Saucepan
FOR THE CHERRY COMPOTE:
PRODUCTS TO USE:
Directions
FOR THE PORK TENDERLOIN:
Mix the olive oil, mustard, and seasoning together and marinate the pork for a minimum of 2 hours.
Preheat the grill to 400ºF.
Add oil to a grill safe skillet and allow the skillet to heat up on the grill.
Add the pork tenderloin and cook each side until the internal temperature reaches 145ºF.
Remove from the grill and allow the meat to rest for 5-10 min.
FOR THE CHERRY COMPOTE:
Add all ingredients to a NanoBond Saucepan and place on the grill.
Cook for 20-25 min until the sauce is reduced by half.
Slice the tenderloin and spoon the cherry compote on top and serve. Enjoy!
English
French