Maple-Glazed Pork Tenderloin With Apple Compote

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://sliceofearthlydelight.blogspot.com/2009/11/tired-of-turkey.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

2 tablespoons apple cider vinegar
1/4 cup olive oil
3 tablespoons maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon rosemary (dried)
1/4 teaspoon thyme (dried)
Apple Compote
3 apples, peeled, cored, and diced
1 tablespoon olive oil
1 shallot, minced
1 ounce spiced rum
Pinch of salt and pepper

Preparation

1
Maple-Glazed Pork Tenderloin
2
Whisk all the wet and dry ingredients for the marinade together. Pour over a pork tenderloin that is approximately one pound, and allow it to marinate in the fridge for several hours or overnight.
3
Preheat the oven to 450°F.
4
Place the tenderloin on a rack in a shallow pan and cover loosely with foil. Bake for 20 minutes.
5
Remove the foil and bake for another 10 minutes.
6
Remove the tenderloin from the oven and cover loosely with foil. Allow it to rest for 10 minutes before carving.
7
Apple Compote
8
Heat the olive oil in a saucepan over medium heat.
9
Add the shallots to the oil and sweat for about one minute.
10
Add the diced apples and toss with the olive oil and shallots.
11
Stir in the salt, pepper, and cinnamon.
12
Pour in the shot of spiced rum.
13
Cover and reduce the heat to low. Allow it to simmer for at least ten minutes, or until soft.

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About

I know it sounds sacrilegious to most of us, but there are some people out there who, gasp, don’t like turkey—not even on Thanksgiving. Rather than berate these people for their food preferences, let’s see what we can come up with to accommodate their tastes. If you are tired of turkey, why not try this recipe for maple-glazed pork tenderloin with apple compote? It’s so easy to make that you could even cook it in addition to roasting a turkey on Thanksgiving.

If you’re not planning on enjoying this tasty tenderloin for Thanksgiving, I recommend serving it with roasted red potatoes with garlic and rosemary and green beans with shallots.

Yield:

4.0

Added:

February 28, 2010

Creator:

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