Pork Tenderloin in Mustard Marinade with Cherry Compote

Pork Tenderloin in Mustard Marinade with Cherry Compote

19

"This unusual but delicious recipe starts with a tangy mustard marinade finished with a sweet cherry-flavored compote."
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Ingredients

servings 566 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pork Tenderloin in Mustard Marinade: Whisk together CRISCO(R) Oil and garlic in a medium bowl. Add remaining ingredients and whisk well.
  2. Marinate pork tenderloin in refrigerator for 4 hours to overnight.
  3. Grill or broil tenderloin until medium, about 8 -10 minutes. Slice on bias into 1/4-inch pieces.
  4. Cherry Compote: Saute red onions and shitake mushrooms in CRISCO(R) Oil until lightly browned, about 3-5 minutes.
  5. Add beef broth; bring to a boil and continue cooking until liquid is reduced by about half.
  6. Reduce heat; add SMUCKER'S(R) Cherry Preserves and thyme. Return to a low boil and continue cooking until liquid is syrupy.
  7. Remove from heat and whisk in chilled butter, one piece at a time.
  8. Serve warm with the pork.
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Footnotes

  • Note
  • Compote may be made ahead and re-heated before serving. To make ahead, prepare as directed, but add butter at time of re-heating.

Reviews

19

We loved this. I didn't have any cherry preserves so I just used frozen mixed berries and boiled them down til they were thick, added sweetener and used that instead of preserves.

This recipe was wonderful. I used a little over 5 lbs of tenderloin, and there was plenty of marinade to coat. I did think the consistency of the marinade was quite thick, so I added about 1/3...

Rather than using Smucker's Cherry Preserves, I use a jar of sour cherries, a tablespoon of sugar, and corn starch to thicken. It makes the compote have a zestier flavour.

This is the first review I have ever done on this site, but I felt compelled because this recipe is SOOO GOOOOD!! The changes I made were out of necessity because of what was in the cupboard, n...

This was a nice meal. Tasty way to prepare pork.

Grilled the pork and it was delicious, even without the cherry compote. The compote complimented the flavors of the pork and it was a hit! I definitely will be making this again.

Very tasty. Didn't have the mushrooms, nor do I care for them, so left them out. Husband wouldn't eat the cherry compote, but I thought it was very good. Maybe could have gone with a little l...

**DELICIOUS** My one peice of advice...start the cherry sauce way before you start the pork...I used porkchops. The sauce takes forever to reduce. I also added only 1 teaspoon of thyme to the ch...

Fantastic! The smokey flavor from the grill really added to the dish. Didn't have cherry preserves, so I used frozen cherries, sugar, and corn starch.